Maple-Mustard Chicken Breast
with Caramelized Onions and Garlicky Green Beans
Sweet maple syrup and punchy mustard is always a winning combination, especially when paired with chicken breast. Caramelized onions add another layer of flavour to round out this delicious family-friendly meal!
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.
Ingredients
2 unit(s)
Chicken Breasts
170 g
Green Beans
2 unit(s)
Sweet Potato
1 unit(s)
Yellow Onion
1 tbsp
Garlic Puree
2 tbsp
Maple Syrup
1 tbsp
Dijon Mustard
(Contains Mustard)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1.5 tsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tsp
Garlic Salt
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
½ tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F.Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper and garlic salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, heat a medium pot over medium heat. While the pot heats, peel, then cut onion into 1/4-inch slices.When the pot is hot, add 1 tbsp (1 1/2 tbsp) oil, then onions. Cook, stirring occasionally, until golden-brown, 6-7 min. Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 4-6 min. Remove the pot from heat.
Meanwhile, trim green beans. Stir together Dijon, whole grain mustard, maple syrup, soy sauce, half the garlic puree and 1 tbsp (2 tbsp) water in a small bowl.
Heat a large non-stick pan over medium-high heat. When hot, add green beans and 1/4 cup (1/2 cup) water. Season with salt and pepper. Bring to a simmer. Once simmering, cook, stirring occasionally, until green beans are tender-crisp and water has evaporated, 4-5 min. Add 1/2 tbsp (3 tbsp) butter and remaining garlic puree. Cook, stirring often, until fragrant, 30 sec. Transfer green beans to a plate. Cover to keep warm. Carefully wipe the pan clean.
Meanwhile, pat chicken dry with paper towels. Cut into 1-inch wide strips. Season with salt and pepper. When green beans are done, heat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown and cooked through, 3-4 min per side.** Reduce heat to medium, then add maple-mustard mixture. Cook, flipping chicken to coat, until sauce thickens slightly, 30 sec-1 min. Season with salt and pepper, to taste. Remove the pan from heat.
Divide chicken, sweet potatoes and green beans between plates. Top chicken with caramelized onions. Drizzle any remaining maple-mustard sauce from the pan over chicken and onions.
