HelloFresh Crispy Chicken Thighs (16 WeightWatchers Pts)

Fried chicken is the ultimate comfort food. The only problem? All that grease and, well, frying. Our chefs found a way around this by coating chicken thighs with panko breadcrumbs and sour cream. The combination of this richly flavored cut of meat and a super-easy breading technique reproduces the impeccable crispiness of the Southern classic without the gallons of oil.

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Name: HelloFresh Crispy Chicken Thighs (16 WeightWatchers Pts)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 Corn on the cob; 2 Persian Cucumbers; 4 ounce Grape tomatoes; .25 ounce Chives; 1 Lemon; 2 tablespoons White wine vinegar; .5 cup Panko Bread Crumbs; 1 teaspoon Paprika; 1 teaspoon Garlic powder; 12 ounces Chicken Thighs; 2 tablespoons Sour cream; 1 tablespoon Olive Oil; 1 tablespoon Butter; 1 teaspoon Salt; 1 teaspoon Pepper

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INGREDIENTS

2 Corn on the cob
2 Persian Cucumbers
4 ounce Grape tomatoes
.25 ounce Chives
1 Lemon
2 tablespoons White wine vinegar
.5 cup Panko Bread Crumbs
1 teaspoon Paprika
1 teaspoon Garlic powder
12 ounces Chicken Thighs
2 tablespoons Sour cream
1 tablespoon Olive Oil
1 tablespoon Butter
1 teaspoon Salt
1 teaspoon Pepper

Servings

INSTRUCTIONS

1 Wash and dry all produce. Preheat oven to 400 degrees. Cut corn kernels from cob. Thinly slice cucumbers into rounds. Halve tomatoes lengthwise. Thinly slice chives. Cut lemon into wedges.

2 Add cucumbers, tomatoes, vinegar, 1 TBSP chives, and a large drizzle of olive oil to a medium bowl and toss to combine. Season with salt and pepper. Set aside to marinate.

Crust Chicken

3 Combine panko, paprika, garlic powder, and a large pinch of salt and pepper in a large bowl. Place chicken, sour cream, and a large pinch of salt and pepper in another medium bowl and toss to coat. Press chicken into panko mixture, coating all over in crumbs.

Cook Chicken

4 Heat a drizzle of olive oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add chicken and cook until crumbs are browned, 3-4 minutes per side (TIP: Lower heat if crumbs brown too fast.) Transfer pan to oven and roast chicken until no longer pink in center, about 8 minutes (transfer chicken to a baking dish first if your pan isn’t ovenproof).

Cook Corn

5 Meanwhile, melt 1 TBSP butter in another large pan over medium heat. Add corn and cook, tossing, until corn is a deep golden and butter is slightly browned and nutty-smelling. Season with salt and pepper.

Plate and Serve

6 Divide corn, salad, and chicken between plates. Squeeze a bit of lemon juice over chicken. Garnish with remaining chives and serve.

NOTES

Nutrition Values/ per serving
Energy (kJ)2176 kJ
Calories520 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate43 g
Sugar12 g
Dietary Fiber7 g
Protein40 g
Cholesterol170 mg
Sodium220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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HelloFresh Crispy Chicken Thighs (16 WeightWatchers Pts)

2 Corn on the cob
2 Persian Cucumbers
4 ounce Grape tomatoes
.25 ounce Chives
1 Lemon
2 tablespoons White wine vinegar
.5 cup Panko Bread Crumbs
1 teaspoon Paprika
1 teaspoon Garlic powder
12 ounces Chicken Thighs
2 tablespoons Sour cream
1 tablespoon Olive Oil
1 tablespoon Butter
1 teaspoon Salt
1 teaspoon Pepper

1 Wash and dry all produce. Preheat oven to 400 degrees. Cut corn kernels from cob. Thinly slice cucumbers into rounds. Halve tomatoes lengthwise. Thinly slice chives. Cut lemon into wedges.

2 Add cucumbers, tomatoes, vinegar, 1 TBSP chives, and a large drizzle of olive oil to a medium bowl and toss to combine. Season with salt and pepper. Set aside to marinate.

Crust Chicken
3 Combine panko, paprika, garlic powder, and a large pinch of salt and pepper in a large bowl. Place chicken, sour cream, and a large pinch of salt and pepper in another medium bowl and toss to coat. Press chicken into panko mixture, coating all over in crumbs.

Cook Chicken
4 Heat a drizzle of olive oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add chicken and cook until crumbs are browned, 3-4 minutes per side (TIP: Lower heat if crumbs brown too fast.) Transfer pan to oven and roast chicken until no longer pink in center, about 8 minutes (transfer chicken to a baking dish first if your pan isn’t ovenproof).

Cook Corn
5 Meanwhile, melt 1 TBSP butter in another large pan over medium heat. Add corn and cook, tossing, until corn is a deep golden and butter is slightly browned and nutty-smelling. Season with salt and pepper.

Plate and Serve
6 Divide corn, salad, and chicken between plates. Squeeze a bit of lemon juice over chicken. Garnish with remaining chives and serve.

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Nutrition

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Serving Size: 1 Serving (466g)
Recipe Makes: 2 Servings

Calories: 670
Calories from Fat: 340 (51%)

Amt Per Serving		% DV

	Total Fat 37.8g	50 %
	Saturated Fat 12.7g	64 %
	Monounsaturated Fat 14.8g
	Polyunsanturated Fat 7.5g
Cholesterol 162.3mg		50 %
Sodium 393.6mg		14 %
Potassium 941.1mg		25 %
Total Carbohydrate 49.4g		15 %
	Dietary Fiber 7.9g	32 %
	Sugars, other 41.5g
Protein 38.4g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 670

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