Maple Mustard Glazed Chicken
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk
Chef
Sarah Thomsen
In Your Box (serves 2)
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1 oz. Shaved Parmesan
- 8 oz. Cooked Red Beet Cubes
- 1 fl. oz. Apple Cider Vinegar
- 2 oz. Baby Arugula
- ½ oz. Dijon Mustard
- 0.96 fl. oz. Pure Maple Syrup
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2 tsp. Chicken Demi-Glace
- 13 oz. Boneless Skinless Chicken Breasts
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories578
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Carbohydrates26g
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Fat31g
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Protein46g
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Sodium1477mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
Before You Cook
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1 Cook the Chicken
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. While chicken cooks, make sauce.
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2 Make the Sauce
Place another medium non-stick pan over medium heat. Add ¼ cup water, maple syrup, Dijon mustard, and demi-glace to hot pan and stir until incorporated. Bring to a simmer. Once simmering, stir often until sauce is thickened, 2-3 minutes.
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3 Make the Salad
Drain beets and season with a pinch of salt. Combine 3 Tbsp. olive oil, vinegar, and a pinch of salt and pepper in a mixing bowl. Add beets and arugula and toss to coat.
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4 Finish the Dish
Plate dish as pictured on front of card, spooning sauce on top of chicken and garnishing salad with Parmesan. Bon appétit!
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