• Get up to 18 FREE meals across your first 4 baskets! New clients only.

    Redeem Offer
Chicken breasts withmaple dijon glaze - Extra large standard

Chicken Breasts with Maple-Dijon Glaze

Panko-Topped Roasted Kale & Parsnips

600 cals

20 mins

Description

Maple and mustard are a match made in culinary heaven. The sharpness of Dijon plays off the airy sweetness of everyone’s fave syrup, with a splish splash of apple cider vinegar and chicken demi-glace to complete the glazing effect. It’s a glossy coat for pan-cooked chicken breasts, which you’ll arrange in artful slices on each plate. A pre-holiday roasting of kale and parsnips gets a touch of toasted panko to top out the texture.

Contains:

Mustard, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Chicken breasts

  • 400g Parsnips

  • 100g Chopped kale

  • 15ml Apple cider vinegar

  • 30ml Dijon mustard

  • 30g Panko

  • 12ml Chicken demi-glace

  • 30ml Maple syrup

  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat

18g

Saturated Fat

3g

Sodium

1270mg

Total carbs

69g

Sugar

24g

Protein

45g

Fibres

10g

Recipe Instructions

Chicken Breasts with Maple-Dijon Glaze - Step #1 Roast the vegetables
Step 1: Roast the vegetables
Preheat the oven to 450°F. Peel and quarter the parsnips lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 14 to 15 min., until partially cooked. Remove from the oven and add the kale, a drizzle of oil and a pinch of salt; toss well. Roast, 4 to 5 min., until the vegetables are tender.
Chicken Breasts with Maple-Dijon Glaze - Step #2 Start the chicken
Step 2: Start the chicken
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 4 to 6 min. per side, until partially cooked.
Chicken Breasts with Maple-Dijon Glaze - Step #3 Make the glaze
Step 3: Make the glaze
Meanwhile, in a small bowl, whisk the vinegar (start with ½), mustard, demi-glace and maple syrup.
Chicken Breasts with Maple-Dijon Glaze - Step #4 Finish & glaze the chicken
Step 4: Finish & glaze the chicken
To the pan of chicken, add the glaze; bring to a boil. Reduce the heat to simmer and cook, spooning the glaze over, 2 to 3 min., until the chicken* is cooked through and coated. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Chicken Breasts with Maple-Dijon Glaze - Step #5 Toast the panko
Step 5: Toast the panko
In a second medium pan, heat a drizzle of oil on medium-high. Toast the panko, stirring frequently, 1 to 2 min., until golden brown; season with a pinch of salt.
Chicken Breasts with Maple-Dijon Glaze - Step #6 Plate your dish
Step 6: Plate your dish
Divide the chicken and vegetables between your plates. Spoon the glaze over the chicken. Garnish the vegetables with the panko. Bon appétit!