Maple Grilled Chicken Breast

Maple Grilled Chicken Breast

with Sweet Potatoes and Cranberry Side Salad

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Canadiana on the grill! We've filled this summer supper with Canadian flavour superstars like maple, cranberries and mustard. This one's got it all.


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

340 g

Sweet Potato

2 tbsp

Maple Syrup

2 tbsp

Whole Grain Mustard


7 g


56 g

Onion, chopped

1 tbsp

Red Wine Vinegar


56 g

Spring Mix

28 g

Seed Blend

28 g

Dried Cranberries

Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories710 kcal
Fat26 g
Saturated Fat3.5 g
Carbohydrate71 g
Sugar36 g
Dietary Fiber9 g
Protein47 g
Cholesterol125 mg
Sodium740 mg
Utensilsarrow down iconarrow down icon
Large Bowl
Small Bowl
Measuring Spoons
Medium Bowl
Aluminum Foil
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat.

Cut sweet potatoes into 1/2-inch pieces. Whisk together vinegar and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add cranberries, then season with salt and pepper and set aside. Add half the maple syrup and half the mustard to a small bowl. Season with salt and pepper, then stir to combine.


Add sweet potatoes, onions, 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to combine. Layer two 24x12-inch pieces of foil. Arrange sweet potato mixture on one side of foil, then top with thyme sprigs. Fold foil in half over sweet potato mixture and pinch to seal pouch. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch).


Pat chicken dry with paper towels, then season with salt and pepper. Add chicken, remaining maple syrup and remaining mustard to another medium bowl, then toss to coat.


Place pouch with sweet potatoes on one side of grill, close lid and grill until tender, 22-26 min.


Add chicken to other side of grill, close lid and grill until chicken is cooked through, flipping once, 6-8 min per side.**


Add seed blend and spring mix to the large bowl with dressing and cranberries. Toss to combine. Carefully open foil pouch and discard thyme sprigs. Thinly slice chicken. Divide chicken, sweet potatoes and salad between plates. Drizzle maple-mustard mixture (from the small bowl) over chicken.