BBQ Chicken & Mashed Potatoes with Brussels Sprout & Apple Slaw

Step 1

1 Prepare the ingredients & make the glaze: Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice. Core and medium dice the apple. In a large bowl, whisk together the barbecue sauce and honey (kneading the packet before opening).

Step 2

2 Cook & mash the potatoes: Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the fromage blanc and 1/2 teaspoon of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Step 3

3 Cook & glaze the chicken: While the potatoes cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to the bowl of glaze; turn to thoroughly coat.

Step 4

4 Make the slaw & serve your dish: While the chicken cooks, in a large bowl, combine the sliced brussels sprouts, diced apple, almonds, creamy mustard sauce, and 1/2 teaspoon of olive oil; season with salt and pepper. Set the slaw aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Serve the glazed chicken with the slaw and mashed potatoes. Enjoy!

Step 5

1 Prepare the ingredients & make the glaze: Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice. Core and medium dice the apple. In a large bowl, whisk together the barbecue sauce and honey (kneading the packet before opening).

Step 6

2 Cook & mash the potatoes: Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the fromage blanc and 1/2 teaspoon of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Step 7

3 Cook & glaze the chicken: While the potatoes cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to the bowl of glaze; turn to thoroughly coat.

Step 8

4 Make the slaw & serve your dish: While the chicken cooks, in a large bowl, combine the sliced brussels sprouts, diced apple, almonds, creamy mustard sauce, and 1/2 teaspoon of olive oil; season with salt and pepper. Set the slaw aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Serve the glazed chicken with the slaw and mashed potatoes. Enjoy!