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Baked Maple-Mustard Chicken
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Baked Maple-Mustard Chicken

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!

Tags:
Quick
Optional Spice
Allergens:
Mustard
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Chicken Breast Tenders

170 g

Green Beans, trimmed

340 g

Sweet Potato

113 g

Red Onion, sliced

1 tbsp

Garlic Puree

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

Lemon-Pepper Seasoning

(Contains Sulphites)

Not included in your delivery

1 tsp

Sugar*

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

0.13 tsp

Pepper*

2.5 tbsp

Oil*

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Nutrition Values

Calories710 kcal
Fat29 g
Saturated Fat7 g
Carbohydrate69 g
Sugar32 g
Dietary Fiber9 g
Protein45 g
Cholesterol140 mg
Sodium1040 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.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Paper Towel
Small Bowl
Large Non-Stick Pan
8x8" Baking Dish
Measuring Cups

Instructions

Roast sweet potato fries
1

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! Add sweet potato fries 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.)

Caramelize onions
2

While sweet potatoes roast, 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.

Prep
3

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.)

Cook chicken
4

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.

Cook green beans
5

While chicken roasts, heat the same pan over medium. When hot, add green beans and 1/4 cup water (dbl for4 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 puree. Cook, stirring often, until fragrant, 1 min.

Finish and serve
6

Divide chicken, sweet potato fries and green beans between plates. Top chicken with caramelized onions and any remaining sauce from the dish.

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