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.
Ingredients
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
Oil*
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- 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.
- 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.**
- 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).
- 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.
- 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.
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.**