Blue Apron: Fried Chicken and Kale Slaw with Roasted Sweet Potatoes and Hot Honey

Nothing is perfect, including me.  When I started working at Dream Dinners, I quit making the Blue Apron meals.  It was a subscription and I kept skipping the meals because it wasn’t really obvious how to end your subscription.  Apparently I forgot to skip a week, I received a delivery of meals on Tuesday.  I couldn’t return them, so I decided I’d cook them as soon as I got a chance and promptly figured out how to cancel my subscription once and for all.  Other than being a conflict of interest, my biggest complaints with Blue Apron were that the meals took a long time to make and involved making a big mess in the kitchen.  I don’t have time for that.  Friday night, we made Fried Chicken and Kale Slaw.  My handy sous chef prepped the veggies while I got the pan ready and the oven preheated.  We cooked the seasoned sweet potatoes wedges at 450 for 24 minutes.  Next, I made the slaw by mixing kale, mayonnaise, vinegar, spice blend and salt and pepper.  I let that marinate while the potatoes were cooking.  The next step was to prep the chicken.  I pounded the chicken breasts until they were thin. I dipped each breast in flour, egg, and bread crumbs.  I cooked the breaded chicken in a skillet of hot oil for 6 minutes on each side.  While it was cooking, I stirred together honey and red pepper flakes.  Once everything had cooked, we were ready to serve dinner.  While I am not normally a sweet potato fan, these crispy wedges weren’t too bad.  The chicken was cooked perfectly crisp and paired well with the spicy honey.  I did not like the kale slaw at all.  I am not a fan of kale and I didn’t really like the dressing either.  Overall the meal was pretty tasty, but I am going to steer clear of kale in the future.