Maple-Balsamic Chicken
with Cranberry Brussels Sprouts and Mashed Potatoes
Winner, winner, maple-balsamic chicken dinner! This flavour power couple teams up for a perfect balance of sweet and tangy. Say hello to your new speedy fave — you'll love this recipe for both its ease and yum factor!
Tags:
New
•Low CO2
Allergens:
Sulphites
•Milk
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
DifficultyMedium
Ingredients
serving amount
280 g
Chicken Thighs
2 unit(s)
Russet Potato
170 g
Brussels Sprouts
28 g
Dried Cranberries
2 tbsp
Maple Syrup
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 unit(s)
Chicken Broth Concentrate
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
0.13 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Calories660 kcal
Fat22 g
Saturated Fat9 g
Carbohydrate82 g
Sugar33 g
Dietary Fiber7 g
Protein36 g
Cholesterol165 mg
Sodium940 mg
Trans Fat0.5 g
Potassium1650 mg
Calcium100 mg
Iron4.5 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
•Large Pot
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Medium Non-Stick Pan
•Small Bowl
•Potato Masher
Instructions
1
- Peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 1 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-high. Simmer uncovered until fork-tender, 10-12 min.
2
- Meanwhile, pat chicken dry with paper towels. Season with half the garlic salt and pepper.
- Heat a medium non-stick pan (large for 4 ppl) over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Cook until golden, 1-2 min per side.
- Transfer to a parchment-lined baking sheet.
- Roast in the middle of the oven until chicken is cooked through, 10-12 min.**
3
- While chicken cooks, add maple syrup, balsamic vinegar and half the broth concentrate to a small bowl. Stir to mix.
- Halve Brussels sprouts (if larger, quarter them).
4
- Reheat the same pan (from step 2) over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter and Brussels sprouts. Cook, stirring often, until butter is melted, 1-2 min.
- Reduce heat to medium-low. Add half of the maple syrup mixture and 1/3 cup (1/2 cup) water. Stir to coat.
- Cover and cook, stirring occasionally, until most of the liquid has evaporated and veggies are tender, 6-8 mins.
- Stir in cranberries.
5
- Drain and return potatoes to the same pot, off heat. Mash remaining broth concentrate and 1 tbsp (2 tbsp) butter into potatoes until creamy. Season with remaining garlic salt and pepper.
- Thinly slice chicken.
- Divide mash, chicken and Brussels sprouts between plates.
- Spoon remaining maple-balsamic sauce over chicken.