Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). For the first meal in this 2-in-1 recipe, chicken breasts are glazed with a sweet-and-punchy maple mustard sauce and served alongside crispy potatoes and a bright, lemony salad. The next day, it’s transformed into a lunchtime favorite: chicken salad. This version knocks it out of the park with crunchy celery, tangy-sweet dried cranberries, and a creamy lemon mayo, all rolled up into a portable wrap.
The Harvest Chicken Salad Wrap for Lunch information is as follows: Calories: 640, Fat: 34 g, Saturated Fat: 8 g, Carbohydrate: 42 g, Sugar: 9 g, Fiber: 3 g, Protein: 39 g, Cholesterol: 140 mg, Sodium: 770 mg. The nutrition facts panel below represents the nutrient values for the Maple Mustard Glazed Chicken Breast for Dinner
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Fall Harvest Spice Blend
Chicken Stock Concentrate
Adjust rack to upper position and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until browned and tender, 20-25 minutes.
Meanwhile, pat chicken dry with paper towels; season all over with salt, pepper, and 2 tsp Harvest Spice (we sent more). Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat.
In a small bowl, combine maple syrup, mustard, stock concentrate, and 1 TBSP water. Once chicken is cooked through, remove two pieces from pan to reserve for lunch. Pour maple syrup mixture into pan with remaining chicken and simmer over medium-high heat until thickened, 1-2 minutes. Turn to coat.
Quarter lemon. In a large bowl, toss together lettuce, half the cranberries, a drizzle of olive oil, and a few squeezes of lemon juice. Season with salt and pepper.
Divide glazed chicken, potatoes, and salad between plates. Drizzle chicken with any remaining glaze from pan and serve.
Cut reserved chicken into bite-sized pieces. Thinly slice celery on the diagonal. In a medium bowl, combine chicken, celery, mayonnaise, remaining cranberries, and a squeeze of lemon juice. Season with salt and pepper. In the morning, taste mixture and adjust seasoning as needed. Divide chicken salad and tortillas between reusable containers. Just before serving, roll into wraps. Enjoy cold or at room temperature.