IN THE KIT
12 ozchicken breast
10 ozsweet potatoes
1 ozranch seasoning
4 ozGF flour
4 ozchicken stock
8 ozbuffalo sauce
6 ozsour cream
2 ozgreen onion
1 ozfry blend
Salt & pepper
Butter (1 tablespoon for every 2 portions)
Kitchen Items Needed
Rimmed baking sheet
Meat mallet (or heavy skillet)
Paper towel lined plate
Preheat oven to 450°F with a rack in the upper third;
Scrub sweet potato, then cut crosswise into ¼-inch thick rounds;
Trim green onion, then thinly slice on angle.
On a rimmed baking sheet, toss potatoes with a good drizzle of olive oil & fry blend. Move to one side of the baking sheet & roast on the upper oven rack until potatoes are browned on the bottom, 12–15 minutes.
In a medium bowl, add broccoli, a drizzle of olive oil, ranch seasoning, a pinch of salt, pepper & toss well.
Use a spatula to carefully flip potatoes. Add broccoli to an empty side of baking sheet. Roast on the upper oven rack until broccoli & potatoes are tender & browned in spots, 8–10 minutes.
Pat chicken dry, then pound to an even ½-inch thickness. Cut each breast lengthwise into 3 strips (6 total). In a ziptop bag, combine flour, a pinch of salt, pepper. Add chicken, seal bag, & shake to coat. Tap excess flour from chicken & transfer to a plate, discarding flour.
Heat 2 tablespoons oil in a medium skillet over medium-high until shimmering. Add chicken strips (should sizzle vigorously), & cook until golden & cooked through, 2–3 minutes per side. Transfer to a paper-towel lined plate to drain. Rinse out & reserve skillet.
Add buffalo sauce, chicken stock to reserved skillet, whisk sauce & cook over medium heat until warmed through, but not boiling, 1–2 minutes. Remove from heat & whisk in 1 tablespoon butter until melted. Add chicken, turning to coat in sauce.
Divide chicken, sweet potatoes, broccoli on plates. Pour over any extra sauce on the chicken, dollop of sour cream, then garnish green onion. Enjoy!