Maple Grilled Chicken Breast
with Sweet Potatoes and Cranberry Side Salad- Sulphites
- Sesame
- Sulphites
- Tree nuts
- Peanuts
- Egg
- Milk
- Gluten
- Soy
- Mustard
- May contain traces of allergens
- Wheat
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.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Sweet Potato
2 tbsp
Maple Syrup
2 tbsp
Whole Grain Mustard
7 g
Thyme
56 g
Red Onion, chopped
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
56 g
Spring Mix
28 g
Dried Cranberries
(May be present: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
28 g
Seed Blend
(May be present: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard, Wheat)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Cut sweet potatoes into 1/2-inch pieces. Whisk together vinegar and 1 tbsp oil (dbl for 4ppl) in a large bowl. Add the cranberries, then season with salt and pepper and set aside. Stir together maple syrup and mustard in a small bowl.
Toss sweet potatoes and onions with 1 tbsp oil and 2 tbsp water (dbl both for 4ppl) in another medium bowl. Season with salt and pepper. 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 potato mixture and pinch to seal pouch. (NOTE: Make 2 pouches for 4ppl, using 2 sheets of foil per pouch).
Add half the maple-mustard mixture to a medium bowl. Pat chicken dry with paper towels. Season with salt and pepper. Add chicken to the medium bowl with maple-mustard mixture and toss to coat. Set aside.
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 remaining maple-mustard mixture (from the small bowl) over chicken.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the maple-mustard sauce on the chicken, praising its delicious and unique taste.
- Ease of prep: Customers appreciated the simple BBQ preparation, with some noting it was quick and easy to make.
- Suggestions: Consider roasting sweet potatoes instead of grilling; some found them bland or undercooked in foil packets.
- Leftovers: Several mentioned the dish reheated well, making great leftovers for lunch the next day.
- Salad: While some enjoyed the cranberry salad, others found it underwhelming or preferred a different side dish.
