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Maple-Mustard Glazed Chicken
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Maple-Mustard Glazed Chicken

Maple-Mustard Glazed Chicken

with BBQ-Spiced Wedges and Green Beans


You can't go wrong with classic Canadian flavours like maple and mustard! Potato wedges get tossed in BBQ Seasoning for added smokiness to complement the sweetness from the maple syrup!


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

Preparation Time30 minutes


serving amount

280 g

Chicken Thighs

2 tbsp

Maple Syrup

1 tbsp

Whole Grain Mustard

(Contains Mustard)

2 unit

Garlic, cloves

460 g

Russet Potato

1 tbsp

BBQ Seasoning

(Contains Sulphites)

1 unit


170 g

Green Beans

1.5 tsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1.5 tsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

¼ tsp


¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp



Nutrition Values

Calories670 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate69 g
Sugar19 g
Dietary Fiber7 g
Protein36 g
Cholesterol163 mg
Sodium1060 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
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Measuring Cups


Roast potato wedges

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Prep and mix glaze

Meanwhile, trim, then halve green beans. Peel, then mince or grate garlic. Zest, then cut half the lemon into wedges (whole lemon for 4 ppl). Add whole grain mustard, Dijon, maple syrup, soy sauce and 1 tbsp water (dbl for 4 ppl) to a small bowl, then stir to combine.

Cook chicken

Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Remove the pan from heat. Transfer chicken to another parchment-lined baking sheet. Bake in the bottom of the oven until cooked through, 6-8 min.** Carefully wipe the pan clean.

Cook green beans

Meanwhile, heat the same pan over medium-high. When hot, add green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl) and half the garlic. Cook, stirring often, until garlic is fragrant and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste. Remove the pan from heat, then add lemon zest. Squeeze a lemon wedge over top, then toss to combine. Transfer green beans to a plate and cover to keep warm. Carefully wipe the pan clean.

Glaze chicken

Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add remaining garlic. Cook, stirring constantly, until fragrant, 30 sec. Add glaze to the pan, then bring to a simmer. Once simmering, cook, stirring constantly, until glaze thickens slightly, 1 min. Season with salt and pepper, to taste. Add chicken to the pan, then flip to coat. Remove the pan from heat.

Finish and serve

Divide chicken, potato wedges and green beans between plates. Spoon any remaining glaze from the pan over chicken.

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