Maple-Mustard Chicken Breasts
with Brussels Sprouts and Sweet Potato Coins
Chicken, mustard and maple are culinary best pals for good reason! This oh-so-Canadian combo of maple and mustard on juicy chicken won't let you down. The hearty veggies complement the sweet and zesty glaze perfectly!
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
340 g
Sweet Potato
7 g
Thyme
227 g
Brussels Sprouts
113 g
Onion, sliced
2 tbsp
Maple Syrup
2 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tsp
Garlic Salt
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut sweet potatoes into 1/4-inch rounds. Halve Brussels sprouts. Add sweet potatoes, Brussels sprouts, onions, thyme sprigs, half the garlic salt and 2 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tbsp oil per sheet.) Season with pepper, then toss to combine.
Roast veggies in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, combine maple syrup and mustard in a small bowl. Set aside.
Heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with pepper and remaining garlic salt. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cover and pan-fry until golden-brown and cooked through, 6-7 min per side.**
Remove the pan from heat, then add maple-mustard sauce. Flip chicken to coat.
Discard thyme sprigs. Divide veggies between plates, then top with chicken. Drizzle any maple-mustard sauce from the pan over chicken and veggies.
