Maple-Mustard Roasted Chicken and Shrimp
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Maple-Mustard Roasted Chicken and Shrimp

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 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.

Preparation Time40 minutes
Cooking Time


serving amount

550 g

Spatchcock Chicken

½ cup

Wild Rice Medley

1 unit(s)


113 g

Snow Peas

3 unit(s)


7 g


2 tbsp

Maple Syrup

1 tbsp

Whole Grain Mustard

(Contains Mustard)

2 unit(s)

Chicken Broth Concentrate

1 tsp

Garlic Salt

285 g


(Contains Shrimp)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories1140 kcal
Fat54 g
Saturated Fat17 g
Carbohydrate73 g
Sugar21 g
Dietary Fiber5 g
Protein66 g
Cholesterol370 mg
Sodium2080 mg
Trans Fat0.5 g
Potassium1200 mg
Calcium225 mg
Iron5.25 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
Medium Non-Stick Pan
Paper Towel
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Small Bowl
Silicone Brush


Prep and start chicken

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.)

Cook rice

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.

Finish chicken

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.

Cook veggies

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.

Finish and serve

Fluff rice with a fork, then season with pepper and stir in half the parsley.Carve maple-mustard roasted chicken.Divide chicken, herbed wild rice and buttery veg trio between plates.Sprinkle remaining parsley over chicken.

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