Maple-Mustard Glazed Chicken Breasts
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Maple-Mustard Glazed Chicken Breasts

Maple-Mustard Glazed Chicken Breasts

with BBQ-Spiced Wedges and Sugar Snap Peas

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.

Ingredients: Russet potato • Chicken breast • Sugar snap peas • Lemon • Maple syrup • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Garlic.

Tags:
Discovery
Allergens:
Mustard
Sulphites
Soy
Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

2 tbsp

Maple Syrup

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)

2 unit(s)

Garlic, cloves

2 unit(s)

Russet Potato

1 tbsp

BBQ Seasoning

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

1 unit(s)

Lemon

113 g

Sugar Snap Peas

½ tbsp

Soy Sauce

(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

½ tbsp

Dijon Mustard

(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)

Not included in your delivery

¼ tsp

Pepper*

1.5 tbsp

Oil*

¼ tsp

Salt*

2 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories720 kcal
Fat28 g
Saturated Fat10 g
Carbohydrate71 g
Sugar23 g
Dietary Fiber6 g
Protein47 g
Cholesterol155 mg
Sodium1100 mg
Trans Fat0.5 g
Potassium1750 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.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Zester
Small Bowl
Large Non-Stick Pan
Measuring Cups

Cooking Steps

Roast potato wedges
1
  • 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
2
  • Meanwhile, trim snap peas.
  • 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
3
  • 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, 12-14 min.** 
  • Carefully wipe the pan clean.
Cook snap peas
4
  • Meanwhile, reheat the same pan over medium-high. When the pan is hot, add snap peas and 2 tbsp (4 tbsp) water. 
  • Cook, stirring occasionally, until water evaporates, 2-3 min. 
  • Add 1 tbsp (2 tbsp) butter and half the garlic.
  • Cook, stirring often, until snap peas are tender-crisp, 1 min. Season with salt and pepper.
  • Add lemon zest. Squeeze a lemon wedge over top, then toss to coat. 
  • Transfer snap peas to a plate. Cover to keep warm. 
Glaze chicken
5
  • 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
6
  • Divide chicken, potato wedges and snap peas between plates.
  • Spoon any remaining glaze from the pan over chicken.
Modularity Step (under step 3)
7

If you've opted to get chicken breasts, cook them in the same way the recipe instructs you to cook the chicken thighs, increasing roast time to 12-14 min.