Baked Maple-Mustard Chicken
with Caramelized Onions
Sweet maple syrup and punchy mustard is always a winning combination, especially when paired with chicken. Caramelized onions add another layer of flavour to make this a quick and yummy weeknight family meal!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Chicken Breast Tenders
170 g
Green Beans
340 g
Sweet Potato
113 g
Red Onion
2 unit
Garlic, cloves
2 tbsp
Maple Syrup
1 tbsp
Dijon Mustard
(Contains: Mustard)
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 tbsp
Greek Seasoning
(Contains: Sulphites)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
2.5 tbsp
Oil*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Heat Guide for Step 1 and 3 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 2 tsp spicy and 1 tbsp for extra-spicy! Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a baking sheet. Season with salt and half the Lemon-Pepper Seasoning, then toss to coat. (NOTE: Reference heat guide.) (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)
While sweet potatoes roast, peel, then thinly slice onion. Heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then onions. Cook, stirring occasionally, until golden-brown, 6-7 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
While onions caramelize, stir together Dijon, grainy mustard, maple syrup, vinegar and 2 tbsp water (dbl for 4 ppl) in a small bowl. Pat chicken dry with paper towels. Season with salt and remaining Lemon-Pepper Seasoning. (NOTE: Reference heat guide.)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. Add Dijon syrup mixture to the pan. Swirl the sauce in the pan until thickened slightly, 30 sec. Season with salt and pepper, to taste. Remove the pan from heat. Transfer chicken and sauce to an 8x8 baking dish (use a 9x13-inch for 4 ppl). Roast in the top of the oven until chicken is cooked, 8-10 min.** Carefully wipe the pan clean.
While chicken roasts, trim green beans. Peel, then mince or grate garlic. Heat the same pan over medium. When hot, add beans and 1/4 cup water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until tender-crisp and water has evaporated, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 1 min.
Divide chicken, sweet potato wedges and green beans between plates. Top chicken with caramelized onions and any remaining sauce from the dish.
