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Grilled Maple-Mustard Chicken Breasts
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Grilled Maple-Mustard Chicken Breasts

Grilled Maple-Mustard Chicken Breasts

with Bacon Potato Salad and Grilled Asparagus

Celebrate St-Jean Baptiste day with a Quebecois classic, maple syrup! Tender, grilled chicken gets a sweet and zesty glaze of maple syrup and whole grain mustard. What makes potato salad even better? Bacon!


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

Preparation Time40 minutes


serving amount

2 unit

Chicken Breasts

100 g

Bacon Strips

460 g

Russet Potato

227 g


2 tbsp

Maple Syrup

2 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp


(Contains Egg, Sulphites, Mustard)

1 unit

Green Onion

Not included in your delivery

1 tbsp


¼ tsp


¼ tsp



Nutrition Values

/ per serving
Calories860 kcal
Fat46 g
Saturated Fat11 g
Carbohydrate63 g
Sugar17 g
Dietary Fiber6 g
Protein51 g
Cholesterol165 mg
Sodium860 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.


Baking Sheet
Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Paper Towel
Large Bowl
Small Bowl
Silicone Brush
Aluminum Foil


Prep and cook potatoes

Before starting, add 8 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Lightly oil the grill.While you prep, preheat grill to 400°F over medium heat. Peel, then cut potatoes into 1-inch pieces. Add potatoes to the boiling water. Cook uncovered until fork-tender, 10-12 min. Drain, then transfer potatoes to an unlined baking sheet to cool while you prep and cook other ingredients.

Cook bacon

Meanwhile, halve bacon strips crosswise. (TIP: Use kitchen shears to cut bacon with ease!) Heat a large non-stick pan over medium heat.When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.


Meanwhile, thinly slice green onion.Trim and discard bottom 1 inch from asparagus.Add asparagus and 1/2 tbsp (1 tbsp) oil to a plate. Season with salt and pepper, then toss to coat. Add mayo, vinegar, green onions, 1 tsp (2 tsp) mustard, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then stir to combine. (NOTE: This is your dressing for the potato salad.)Combine maple syrup and remaining mustard in a small bowl.

Grill chicken

Pat chicken dry with paper towels. Season with salt and pepper. Add chicken to grill, close lid and grill until chicken is cooked through, flipping once, 6-8 min per side.**When chicken is cooked through, brush one side with some maple-mustard sauce, then flip. Grill for 30 sec, then repeat with other side.Transfer chicken to a plate. Cover loosely with foil and set aside to rest, 3-5 min.

Grill asparagus

While chicken rests, add asparagus to grill. (TIP: Arrange asparagus spears across grill grates to keep them from falling through!) Close lid and grill asparagus, flipping once, until tender-crisp, 2-4 min. Return to same plate.

Finish and serve

Add cooled potatoes to the large bowl with dressing. Toss to combine. Thinly slice chicken.Divide chicken, potato salad and asparagus between plates.Drizzle any remaining maple-mustard sauce over chicken. Crumble bacon over potato salad.

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