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Fresh pre-cut ingredients
Ready in 25 minutes

Mustardy Maple-Pecan Chicken

over Cranberry Sauce with Roasted Veggies

Cooking time

25 minutes




670 /serving

Three’s company when it comes to the sauce in this rewarding recipe. It stars an unexpected combination of pan-toasted pecans, whole-grain mustard and maple butter. Swirled together, they deliver some rich nutty crunch with just enough sweetness to tease the taste buds. Serve it over perfectly seared chicken breasts, with golden-roasted baby potatoes and Brussels sprouts on the side. A crimson swipe of cranberry sauce is an effortless way to elevate the presentation.

We will send you:

  • 2 Chicken breasts
  • 450g Baby potatoes
  • 300g Brussels sprouts
  • 15ml Minced garlic
  • 30ml Apple cider vinegar
  • 30ml Whole-grain mustard
  • 25g Pecan halves
  • 30ml Cranberry sauce
  • 30ml Maple butter
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Mustard, Pecans, Sulphites

You will need:

Large pan
Sheet pan
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
6 g
910 mg
Total Carb
67 g
14 g
53 g
12 g
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Mise en place
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Halve the potatoes (quarter if large).
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Roast the vegetables
On a lined sheet pan, toss the potatoes with a generous drizzle of oil, ¼ of the spices and S&P. Roast, 6 to 8 min., until partially cooked. Remove from the oven and add the Brussels sprouts, a generous drizzle of oil, ⅓ of the remaining spices and S&P; toss well. Roast, stirring halfway, 14 to 16 min., until golden brown and tender.
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Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
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Make the sauce
Roughly chop the pecans. In the reserved pan, heat a drizzle of oil on medium. Add the garlic and pecans. Sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the vinegar, mustard (start with ½) and ¼ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 1 to 2 min., until slightly thickened. Add 1 tbsp butter (double for 4 portions), the maple butter and S&P; stir well.
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Prepare the cranberry sauce
In a small bowl, whisk the cranberry sauce and 2 tbsp water (double for 4 portions).
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Plate your dish
Spread the cranberry sauce out along the side of your plates. Top with the chicken and vegetables. Spoon the sauce over the chicken. Bon appétit!

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