Grilled Cranberry-Glazed Chicken

Name: Grilled Cranberry-Glazed Chicken with Asparagus and Marshmallow-Topped Sweet Potatoes
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 unit(s) Chicken Breasts; 100 g Bacon Strips; 7 g Chives; 227 g Asparagus; 2 unit(s) Sweet Potato; 1 tbsp Cranberry Spread; 28 g Pecans; 2 tbsp Brown Sugar; 28 g Mini Marshmallows; 7 g Zesty Garlic Blend; 1 tbsp Butter*; ½ tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Asparagus and Marshmallow-Topped Sweet Potatoes

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If you're craving a little hit of the holidays during BBQ season, you'll love this meal. Featuring cranberry-glazed grilled chicken, grilled asparagus topped with bacon and sweet potatoes roasted to perfection and finished with marshmallows, this plate combines festive flavours with the best of summer grilling.

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.

Ingredients: Chicken breast • Sweet potato • Asparagus • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Pecans • Marshmallows (sugars (corn syrup, sugar, dextrose), modified corn starch, gelatin, water, natural and artificial flavour, tetrasodium pyrophosphate) • Brown sugar (cane sugar, molasses) • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Chives • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites)

Tags:

New

•Protein Plus

•Free Griddle Contest

Allergens:

Pecans

•Sulphites

•Milk

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.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

7 g

Chives

227 g

Asparagus

2 unit(s)

Sweet Potato

1 tbsp

Cranberry Spread

(May contain traces of: Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)

28 g

Pecans

(Contains: Pecans May contain traces of: Mustard, Peanuts, Soy, Sulphites, Egg, Gluten, Milk)

2 tbsp

Brown Sugar

(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

28 g

Mini Marshmallows

(May contain traces of: Egg, Mustard, Fish, Milk, Sesame, Wheat, Sulphites, Crustaceans, Peanuts, Soy, Tree nuts)

7 g

Zesty Garlic Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories900 kcal

Fat43 g

Saturated Fat14 g

Carbohydrate69 g

Sugar33 g

Dietary Fiber9 g

Protein50 g

Cholesterol170 mg

Sodium820 mg

Trans Fat0.3 g

Potassium1550 mg

Calcium125 mg

Iron5 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

•Parchment Paper

•Baking Sheet

•Small Bowl

•Aluminum Foil

•Measuring Spoons

•Silicone Brush

Cooking Steps

Before starting, wash and dry all produce.
While you prep, preheat the grill to medium (approx. 400°F).
Preheat the oven to 450°F.
On a parchment-lined baking sheet, arrange bacon in a single layer.
Roast in the middle of the oven for 10-14 min, until bacon is crisp and cooked through.** Transfer bacon to a paper towel-lined plate to cool.
Meanwhile, to a small mincrowavable bowl, add 1 tbsp (2 tbsp) butter. Cook for 30 sec, until fully melted. Stir in half the brown sugar.

Meanwhile, layer two 24x12-inch pieces of foil.
Cut sweet potatoes into 1/2-inch pieces. Arrange sweet potatoes on one half of the foil. Drizzle with melted butter-sugar mixture. Season with salt, then toss to combine.
Fold foil in half over sweet potato mixture and pinch edges to seal pouch. (NOTE: Make 2 pouches for 4 servings, using 2 sheets of foil per pouch.)
Trim and discard bottom 1-inch from asparagus.
Add asparagus, half the Zesty Garlic Spice Blend and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet, then season with salt and pepper. Toss to coat, then set aside.

To another small bowl, add half the cranberry spread (use all for 4 servings) and remaining brown sugar. Stir to combine, then set aside.
Pat chicken dry with paper towels. Season with remaining Zesty Garlic Spice Blend, salt and pepper.

Place sweet potato pouch on one side of the grill. Close lid and grill for 12-15 min, flipping once halfway through, until tender.
Add chicken to the other side of the grill. Close lid and grill for 6-8 min per side, flipping once, until chicken is cooked through.**
Brush all over with cranberry-sugar mixture. Cook for 1-2 min, flipping once halfway through cooking, until glazed.

Grill asparagus and finish sweet potatoes

Once sweet potatoes are tender and chicken is glazed, arrange asparagus on grill. Grill for 3-6 min, flipping once, until tender-crisp.
Meanwhile, carefully open the top of the sweet potato foil pouch. Top mixture with marshmallows and pecans. Return to grill. Close lid and grill for 1-2 min, until marshmallows are melting.