Maple-Mustard Chicken
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Maple-Mustard Chicken

Maple-Mustard Chicken

with Caramelized Onions and Garlicky Green Beans

Sweet maple syrup and punchy mustard always make for a winning combination—especially when paired with chicken. Caramelized onions add another layer of flavour to round out this delicious family-friendly meal!

Family Friendly
Optional Spice
Low CO2

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

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Chicken Breast Tenders

170 g

Green Beans

2 unit(s)

Sweet Potato

1 unit(s)

Yellow Onion

1 tbsp

Garlic Puree

2 tbsp

Maple Syrup

1 tbsp

Dijon Mustard

(Contains Mustard)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1.5 tsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tsp

Garlic Salt

Not included in your delivery

¼ tsp


¼ tsp


½ tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp


1 tsp



Nutrition Values

Calories660 kcal
Fat27 g
Saturated Fat5 g
Carbohydrate62 g
Sugar26 g
Dietary Fiber8 g
Protein42 g
Cholesterol120 mg
Sodium1410 mg
Trans Fat0.2 g
Potassium1450 mg
Calcium125 mg
Iron3.5 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.


Baking Sheet
Measuring Spoons
Medium Pot
Small Bowl
Large Non-Stick Pan
Measuring Cups
Paper Towel


Roast sweet potatoes

Before starting, preheat the oven to 425˚F.Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper and garlic salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Caramelize onions

Meanwhile, heat a medium pot over medium heat. While the pot heats, peel, then cut onion into 1/4-inch slices.When the pot is hot, add 1 tbsp (1 1/2 tbsp) oil, then onions. Cook, stirring occasionally, until golden-brown, 6-7 min. Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 4-6 min. Remove the pot from heat.


Meanwhile, trim green beans. Stir together Dijon, whole grain mustard, maple syrup, soy sauce, half the garlic puree and 1 tbsp (2 tbsp) water in a small bowl.

Cook green beans

Heat a large non-stick pan over medium-high heat. When hot, add green beans and 1/4 cup (1/2 cup) water. Season with salt and pepper. Bring to a simmer. Once simmering, cook, stirring occasionally, until green beans are tender-crisp and water has evaporated, 4-5 min. Add 1/2 tbsp (3 tbsp) butter and remaining garlic puree. Cook, stirring often, until fragrant, 30 sec. Transfer green beans to a plate. Cover to keep warm. Carefully wipe the pan clean.

Cook chicken

Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. When green beans are done, heat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown and cooked through, 3-4 min per side.** Reduce heat to medium, then add maple-mustard mixture. Cook, flipping chicken to coat, until sauce thickens slightly, 30 sec-1 min. Season with salt and pepper, to taste. Remove the pan from heat.

Finish and serve

Divide chicken, sweet potatoes and green beans between plates. Top chicken with caramelized onions. Drizzle any remaining maple-mustard sauce from the pan over chicken and onions.

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