Maple-Balsamic Chicken Breasts
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Maple-Balsamic Chicken Breasts

Maple-Balsamic Chicken Breasts

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!


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


serving amount

2 unit

Chicken Breasts

2 unit

Russet Potato

170 g

Brussels Sprouts

28 g

Dried Cranberries

2 tbsp

Maple Syrup

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 unit

Chicken Broth Concentrate

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

½ tbsp


0.13 tsp


2 tbsp


(Contains Milk)


Nutrition Values

Calories690 kcal
Fat21 g
Saturated Fat9 g
Carbohydrate82 g
Sugar33 g
Dietary Fiber7 g
Protein46 g
Cholesterol155 mg
Sodium880 mg
Trans Fat0.5 g
Potassium1900 mg
Calcium100 mg
Iron4 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.


Large Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Medium Non-Stick Pan
Small Bowl
Potato Masher


Cook potatoes
  • 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.
Cook chicken breasts
  • 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 baking sheet.
  • Roast in the middle of the oven until chicken is cooked through, 12-14 min.**
Finish prep
  • 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).
Cook Brussels sprouts
  • 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.
Finish and serve
  • 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.
Modularity step (under step 2)

If you've opted to get chicken breasts, prepare and sear them in the same way the recipe instructs you to prepare and sear the chicken thighs, then increase the bake time to 12-14-min.**