Honey Jalapeno Chicken

This recipe calls for a barbecue seasoning, which deserves its own post. Here's the link to the original: myforkinglife.com/homemade-bbq-seasoning

Ingredients:
4 chicken breasts
4Tbsp honey
1 jalapeño
4 Tbsp all-purpose flour
2 Tbsp cornstarch
2 Tbsp barbecue seasoning
4 small to medium Russet potatoes
1 1/2 cups sugar snap peas
2 cups green beans
oil
salt and pepper

Directions:

Preheat oven to 450°.

Cut potatoes into 1/2" wedges. Add potatoes, 1 Tbsp oil, and half of the BBQ seasoning to a baking sheet. Season with salt and pepper, toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, approximately 25 minutes.

While potatoes roast, pat chicken dry with paper towels. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, carefully pound each chicken breast until 1/2" thick. Season with salt and pepper. Combine remaining BBQ seasoning, flour, and cornstarch in a large bowl. Add chicken. Toss to coat.

Heat a large pan over medium-high heat. When hot, add 2 Tbsp oil, then chicken. Cook until golden-brown, 2-3 minutes per side. Don't overcrowd the pan. Cook in 2 batches if needed, using 1 Tbsp oil per batch. Transfer chicken to a parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10- 12 minutes. Wipe pan clean.

While chicken cooks, trip snap peas. Trim, then halve green beans. Heat the same pan over medium-high heat. When hot, add beans and 6 Tbsp water. Cook, stirring often, until water evaporates, 3-4 minutes. Add snap peas and 1/2 Tbsp oil. Cook, stirring occasionally, until tender-crisp, 2-3 minutes. Season with salt and pepper, then set aside.

Core, then finely chop jalapeño, removing seeds for less heat. Stir together jalapeño and honey in a small microwavable bowl. Microwave on low until warmed through, 25-30 seconds. Season with salt.

Divide the potatoes, chicken, and veggies between plates. Drizzle hot honey over chicken.

Notes:

You may want to use gloves when handling the jalapeño.