Maple-Mustard Roasted Chicken and Shrimp
With Herbed Wild Rice and Buttery Veg Trio
This chicken dinner benefits from the powerhouse flavour duo of maple and mustard. Herb-spiked wild rice and a slick side of shrimp, glazed carrots, radishes and snap peas round out this familiar and comforting meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Wild Rice Medley
Whole Grain Mustard
Chicken Broth Concentrate
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a medium non-stick pan (use large pan for 4 ppl) over medium-high heat.While the pan heats, pat chicken dry with paper towels, then season all over with half the garlic salt and pepper.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear, flipping once until lightly golden, 3-4 min per side. Transfer to a parchment-lined baking sheet. Roast in the bottom of the oven until golden brown, 15 min (25 min for 4 ppl). (NOTE: It’s okay if chicken doesn't cook all the way through at this step.)
Meanwhile, add wild rice medley, half the broth concentrate, remaining garlic salt, 1 tbsp (2 tbsp) butter and 1 cup (2 cups) water to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, 24-26 min. Remove from heat. Set aside, still covered.
Meanwhile, peel, then slice carrot into 1/4-inch rounds.Cut radishes into 1/2-inch wedges. Trim snow peas.Finely chop parsley.Combine mustard and half the maple syrup in a small bowl.
Once chicken has been roasting for 15 min (25 min for 4 ppl), remove from the oven. Carefully brush maple-mustard mixture over chicken. Return to the bottom of the oven. Roast until golden-brown and cooked through, 10-12 min (12-15 min for 4 ppl).** Transfer to a clean cutting board to rest, 2-3 min.
Meanwhile, heat the same pan (from step 1) over medium-high.When hot, add carrots, radishes, remaining broth concentrate and 1/3 cup (1/2 cup) water. Cook, stirring occasionally, until most of the liquid has evaporated and veggies begin to soften, 4-5 min.Add remaining maple syrup, 1 tbsp (2 tbsp) butter and snow peas. Season with salt and pepper. Cook, stirring often, until veggies are tender-crisp, 1-2 min.
Fluff rice with a fork, then season with pepper and stir in half the parsley.Carve maple-mustard roasted chicken.Divide chicken, shrimp, herbed wild rice and buttery veg trio between plates.Sprinkle remaining parsley over chicken.