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

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    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
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    578
  • Carbohydrates
    26g
  • Fat
    31g
  • Protein
    46g
  • Sodium
    1477mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans
  • 1 Mixing Bowl

Before You Cook

  • 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.

  • 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.

  • 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.

  • 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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