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Easy prep

Maple-Mustard Chicken

with Potato, Red Cabbage & Kale Salad

Cooking time

20 minutes




900 /serving

Get back to healthy basics tonight with this invigorating meal of plump, juicy protein (courtesy of beautiful chicken breasts) and nutrient-rich veg. The wilted kale salad is a stunner in itself, flavourfully dressed and served tossed with cool carrot spirals, crunchy red cabbage and boiled potatoes for that filling, fulfilling bite. Serve the chicken on top, with a spoonful of sassy mustard and maple sauce, and dig right in.

We will send you:

  • 2 Chicken breasts
  • 100g Shredded red cabbage
  • 100g Chopped kale
  • 50g Spiralized carrots
  • 15ml Minced garlic
  • 450g Baby potatoes
  • 45ml Apple cider vinegar
  • 15ml Whole-grain mustard
  • 25g Pepitas (pumpkin seeds)
  • 15ml Maple syrup
  • 7.5g Chicken & pepitas spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Medium pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
54 g
Saturated Fat
14 g
820 mg
Total Carbs
60 g
14 g
51 g
10 g
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Cook the potatoes
Bring a medium pot of salted water to a boil. Cut the potatoes into bite-size pieces. Add the potatoes and cook, 11 to 13 minutes, until tender. Drain thoroughly; season well with S&P and spread out on a plate to cool.
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Toast the pepitas
While the potatoes cook, in a medium pan, heat a drizzle of oil on medium-high. Add the pepitas and ⅓ of the spice blend. Toast, stirring frequently, 2 to 3 minutes, or until golden brown (be careful, the pepitas may pop as they toast). Transfer to a bowl lined with paper towel and immediately season with S&P. Wipe out and reserve the pan.
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Cook the chicken
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the chicken rest for 5 minutes before slicing it against the grain.
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Start the salad
While the chicken cooks, in a large bowl, make the vinaigrette by combining ⅔ the apple cider vinegar and ½ the mustard. Add 5 tbsp olive oil, to taste (double for 4 portions); season with S&P to taste. Add the kale and, using your hands, massage the vinaigrette into the kale, 1 to 2 minutes, until wilted.
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Make the maple-mustard sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the maple syrup, remaining mustard, remaining vinegar and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until slightly reduced; season with S&P to taste.
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Finish the salad & serve
To the bowl of wilted kale, add the carrots, cabbage, potatoes and ½ the toasted pepitas. Toss well. Divide the kale salad between your plates and top with the chicken. Spoon as much maple-mustard sauce as you’d like over the chicken. Garnish with the remaining toasted pepitas. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.