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 milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
Greek 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*
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! 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.)
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.
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, 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.
Divide chicken, sweet potato fries and green beans between plates. Top chicken with caramelized onions and any remaining sauce from the dish.
