with Caramelized Onions and Garlicky Green Beans
Sweet maple syrup and punchy mustard always make for a winning combination—especially when paired with chicken. Caramelized onions add another layer of flavour to round out this delicious family-friendly meal! Ingredients: Sweet potato • Chicken tenders • Green beans • Yellow onion • Maple syrup • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Chicken Breast Tenders
320 g
Green Beans
170 g
Sweet Potato
2 unit(s)
Yellow Onion
1 unit(s)
Garlic Puree
1 tbsp
Maple Syrup
2 tbsp
Dijon Mustard
1 tbsp
Whole Grain Mustard
1 tbsp
Soy Sauce
1 tbsp
Garlic Salt
4 g
Oil*
2.5 tbsp
Sugar*
1 tsp
Butter*
1.5 tbsp
Salt*
0.25 tsp
Pepper*
0.25 tsp
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.)
- Season with pepper and garlic salt, then toss to coat.
- Roast in the middle of the oven for 22-28 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, heat a medium pot over medium.
- While the pot heats, peel, then cut onion into 1/4-inch slices.
- When the pot is hot, add 1 tbsp (1 1/2 tbsp) oil, then onions. Cook for 6-7 min, stirring occasionally, until golden.
- Add 1 tsp (2 tsp) sugar and season with salt. Cook for 4-6 min, stirring occasionally, until onions are dark golden.
- Remove the pot from heat.
- Meanwhile, trim green beans.
- In a small bowl, stir together Dijon, whole grain mustard, maple syrup, soy sauce, half the garlic puree and 2 tbsp (4 tbsp) water.
- Heat a large non-stick pan over medium-high.
- When hot, add green beans and 1/4 cup (1/2 cup) water. Season with salt and pepper. Bring to a simmer.
- Once simmering, cook for 4-5 min, stirring occasionally, until green beans are tender-crisp and water has evaporated.
- Add 1 1/2 tbsp (3 tbsp) butter and remaining garlic puree. Cook for 30 sec, stirring often, until fragrant.
- Transfer green beans to a plate. Cover to keep warm.
- Carefully wipe the pan clean.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- When green beans are done, heat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until golden and cooked through.**
- Reduce heat to medium, then add maple-mustard mixture.
- Cook for 30 sec-1 min, flipping chicken to coat, until sauce thickens slightly. Season with salt and pepper, if you like.
- Remove the pan from heat.
- Divide chicken, sweet potatoes and green beans between plates.
- Top chicken with caramelized onions.
- Drizzle any remaining maple-mustard sauce from the pan over chicken and onions.
730
kcal
Calories
32
g
Fat
9
g
Saturated Fat
66
g
Carbohydrate
28
g
Sugar
9
g
Dietary Fiber
46
g
Protein
150
mg
Cholesterol
1750
mg
Sodium
0.5
g
Trans Fat
1550
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
