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Maple-Pecan Chicken Breasts

Roasted Sweet Potatoes & String Beans

Cooking time

35 minutes




570 /serving

When dinner is this easy to dig into, you know you must be doing something right. Having maple syrup in your toolkit definitely helps where kids are concerned, and in this recipe you’ll bring that sweetness to toasted pecans (plus butter and a hint of mustard) to make a tempting garnish for these tender chicken breasts. Follow up with always-approachable string beans and oven-browned cubes of sweet potato to finish off the plates.

We will send you:

  • 4 Chicken breasts
  • 680g Sweet potatoes
  • 340g String beans
  • 2 Scallions
  • 30ml Sherry vinegar
  • 25g Pecan halves
  • 45ml Maple syrup
  • 15ml Whole-grain mustard
  • 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Milk, Mustard, Sulphites, Pecans

You will need:

Large pan
Sheet pan
2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
19 g
Saturated Fat
6 g
1430 mg
Total Carbs
56 g
21 g
45 g
8 g
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Mise en place
Preheat the oven to 450°F. Cut the sweet potatoes into bite-size pieces. Trim and discard the stem ends of the string beans. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops.
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Roast the vegetables
On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 14 to 16 minutes, until beginning to soften. Remove the sweet potatoes from the oven and add the string beans; drizzle with oil and season with S&P. Toss the vegetables and arrange in a single, even layer. Return to the oven and continue to roast, 8 to 10 minutes, until golden brown.
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Toast the pecans
While the vegetables roast, heat a large, dry pan on medium. Add the pecans and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer to a cutting board. Once cool enough to handle, roughly chop the pecans. 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 breasts dry with paper towel; season with ¾ of 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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Make the maple-pecan garnish
In the reserved pan of fond, heat 2 tbsp butter on medium. Add the white bottoms of the scallions and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the sherry vinegar and cook, stirring frequently, 30 seconds to 1 minute, until slightly reduced. Stir in the maple syrup and whole-grain mustard; season with the remaining spice blend and S&P to taste. Cook, stirring frequently, 30 seconds to 1 minute, until combined. Off the heat, stir in the toasted pecans and green tops of the scallions.
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Plate your dish
Divide the roasted vegetables and sliced chicken between your plates. Top the chicken with the maple-pecan garnish. Bon appétit!

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