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.
Whole Grain Mustard
Not included in your delivery
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.