Maple-Mustard Chicken Breasts
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Maple-Mustard Chicken Breasts

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!

Easy Clean-up

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

Preparation Time25 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

340 g

Sweet Potato

7 g


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


0.13 tsp



Nutrition Values

Calories689 kcal
Fat27 g
Saturated Fat4 g
Carbohydrate67 g
Sugar25 g
Dietary Fiber11 g
Protein47 g
Cholesterol124 mg
Sodium870 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
Small Bowl
Large Non-Stick Pan
Paper Towel


Prep veggies

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

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.)

Make maple-mustard sauce

Meanwhile, combine maple syrup and mustard in a small bowl. Set aside.

Pan-fry chicken

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.**

Glaze chicken

Remove the pan from heat, then add maple-mustard sauce. Flip chicken to coat.

Finish and serve

Discard thyme sprigs. Divide veggies between plates, then top with chicken. Drizzle any maple-mustard sauce from the pan over chicken and veggies.

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