Grilled Maple Chicken Breasts
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Grilled Maple Chicken Breasts

Grilled Maple Chicken Breasts

with Smashed Potatoes and Spring Salad

Fire up the BBQ and get ready for perfectly-grilled chicken breasts, smothered in a spicy maple sauce! We've paired them with a crisp salad and dreamy creamy mashed potatoes for a summer-inspired feast!


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

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

1 tbsp

Southwest Spice Blend

2 tbsp

Maple Syrup

2 tbsp

Hot Sauce

460 g

Russet Potato

7 g


113 g

Yellow Onion

56 g

Spring Mix

¼ cup

Dried Cranberries

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

3 tbsp


0.38 tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ cup


(Contains Milk)


Nutrition Values

Calories870 kcal
Fat42 g
Saturated Fat14 g
Carbohydrate78 g
Sugar30 g
Dietary Fiber6 g
Protein48 g
Cholesterol158 mg
Sodium1250 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.


Paper Towel
Medium Bowl
Small Bowl
Measuring Spoons
Large Pot
Large Bowl
Potato Masher
Measuring Cups



Before starting, wash and dry all produce.Lightly oil the grill.While you prep, preheat the grill to 500°F over medium-high heat. Peel, then cut onion into quarters. (NOTE: Don't remove the core as this will help keep the onion intact while grilling.) Cut potatoes into 1/4-inch pieces. Thinly slice chives. Stir together maple syrup and hot sauce in a small bowl. Set aside.Pat chicken dry with paper towels. Add chicken, Southwest Spice Blend, 1/4 tsp (1/2 tsp) salt and 1 tbsp (2 tbsp) oil to a medium bowl. Toss to coat, then set aside.

Boil potatoes

Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

Grill chicken and onions

Add chicken to the grill. Close lid and grill, flipping once, until cooked through, 5-6 min per side.** Add onions to the other side of the grill. Close lid and grill, turning until grill-marked on all sides, 3-4 min.

Toss salad

Roughly chop onions, discarding the root. Add vinegar, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix, cranberries and grilled onions. Toss to combine.

Finish potatoes

Drain and return potatoes to the same pot, off heat. Roughly half the chives, 1/4 cup (1/2 cup) milk and 2 tbsp (4 tbsp) butter into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks.) Season with salt and pepper, to taste.

Finish and serve

Divide chicken, salad and smashed potatoes between plates. Drizzle hot maple sauce over chicken. Sprinkle remaining chives over top.

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