Maple-Mustard Glazed Chicken Breast
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Maple-Mustard Glazed Chicken Breast

Maple-Mustard Glazed Chicken Breast

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 of 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
Cooking Time


serving amount

2 unit

Chicken Breasts

2 tbsp

Maple Syrup

1 tbsp

Whole Grain Mustard

(Contains Mustard)

2 unit

Garlic, cloves

2 unit

Russet Potato

1 tbsp

BBQ Seasoning

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

Calories710 kcal
Fat28 g
Saturated Fat10 g
Carbohydrate69 g
Sugar19 g
Dietary Fiber7 g
Protein47 g
Cholesterol155 mg
Sodium1010 mg
Trans Fat0.5 g
Potassium1900 mg
Calcium100 mg
Iron4.5 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
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 (2 tbsp) oil 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 middle and top racks, 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 (whole lemon for 4 ppl) into wedges. Add whole grain mustard, Dijon, maple syrup, soy sauce and 1 tbsp (2 tbsp) water 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 (1 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. Remove from heat. Transfer to another parchment-lined baking sheet. Roast in the bottom of the oven until cooked through, 8-12 min.** Carefully wipe the pan clean.

Cook green beans

Meanwhile, reheat the same pan over medium-high. When the pan is hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter and half the garlic. Cook, stirring often, until garlic is fragrant and green beans are tender-crisp, 1 min. Season with salt and pepper. Remove from heat. Add lemon zest. Squeeze a lemon wedge over top, then toss to coat. Transfer green beans to a plate and cover to keep warm. Carefully wipe the pan clean.

Glaze chicken

Reheat the same pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl 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 thickened slightly, 1 min. Season with salt and pepper. 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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