How to Make Ultimate Southern-Spiced Chicken with Potato Salad & Maple Green Beans

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Homemade Southern-Spiced Chicken with Potato Salad & Maple Green Beans. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Southern-Spiced Chicken with Potato Salad & Maple Green Beans, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Southern-Spiced Chicken with Potato Salad & Maple Green Beans delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can have Southern-Spiced Chicken with Potato Salad & Maple Green Beans using 14 ingredients and 17 steps. Here is how you cook it.

The perfect lunch dish for 2! Let me know what you think! 😘

Ingredients and spices that need to be Get to make Southern-Spiced Chicken with Potato Salad & Maple Green Beans:

1. 2 Boneless, Skinless Chicken Breasts
2. 3/4 lb. Golden Potatoes
3. 1/2 oz. Sweet Piquante Peppers
4. 2 tbsps Spicy Maple Syrup
5. 6 oz. Green Beans
6. 2 cloves Garlic
7. 1 tbsp Creamy Mustard Sauce
8. 1 tbsp Southern Spice Blend
9. Southern Spice Blend
10. Onion Powder
11. Garlic Powder
12. Ground Yellow Mustard
13. Smoked Paprika
14. Cayenne Pepper

Steps to make to make Southern-Spiced Chicken with Potato Salad & Maple Green Beans

1. Fill a medium pot with salted water; cover and heat to boiling on high.
2. Wash and dry the fresh produce.
3. Medium dice the potatoes.
4. Roughly chop the peppers.
5. Peel and roughly chop 2 cloves of garlic.
6. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and up to half the spice blend.
7. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot.
8. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.
9. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with foil to keep warm.
10. While the chicken cooks, add the diced potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork.
11. Turn off the heat. Drain thoroughly and return to the pot.
12. Add the creamy mustard sauce, chopped peppers, 1 teaspoon of olive oil, and a pinch of the remaining spice blend (you will have extra). Season with salt and pepper; stir to combine.
13. To the pan of reserved fond, add 1/2 teaspoon of olive oil; heat on medium-high until hot.
14. Add the green beans; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened.
15. Add half the spicy maple syrup (carefully, as the liquid may splatter) and 1 tablespoon of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the green beans are lightly browned and the liquid has cooked off. Turn off the heat.
16. Slice the cooked chicken crosswise.
17. Serve the sliced chicken with the cooked green beans and potato salad. Drizzle the chicken with the remaining spicy maple syrup.

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