Chicken with Maple Dijon Sauce
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Chicken with Maple Dijon Sauce

Chicken with Maple Dijon Sauce

plus Sweet Potato, Zucchini & Red Onion Jumble

Looking to spice things up with a new sauce? A mix of sweet maple syrup and tangy Dijon mustard make a deliciously balanced finishing drizzle for juicy seared chicken cutlets. While we’re playing matchmaker, you’ll serve the chicken atop a sweet, earthy jumble of sautéed sweet potatoes, zucchini, and red onion, all in a speedy 20 minutes.

Tags:
Calorie Smart
Carb Smart
Protein Smart
Quick
Easy Prep
New
Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Sweet Potatoes

1 unit

Zucchini

1 unit

Red Onion

1 ounce

Vidalia Onion Paste

2 teaspoon

Dijon Mustard

2 tablespoon

Maple Syrup

10 ounce

Chicken Cutlets

Not included in your delivery

Salt

Pepper

3 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories450 kcal
Fat18 g
Saturated Fat5 g
Carbohydrate36 g
Sugar18 g
Dietary Fiber5 g
Protein35 g
Cholesterol115 mg
Sodium1110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Plastic Wrap
Small Bowl
Paper Towel
Meat Mallet
Large Pan

Instructions

Microwave Sweet Potatoes
1

• Wash and dry produce. • Dice sweet potato into 1⁄2-inch pieces. Place in a large microwave-safe bowl and cover with plastic wrap. Microwave until softened, 5-7 minutes. (You’ll finish the sweet potato in Step 5.)

Prep
2

• Meanwhile, trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch- thick half-moons. Halve, peel, and slice onion into 1⁄2-inch-thick wedges.

Mix Sauce
3

• In a small bowl combine Vidalia onion paste, mustard, half the maple syrup, and 2 TBSP water (all the maple syrup and 4 TBSP water for 4 servings). Season with pepper.

Cook Chicken
4

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Lightly season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Remove pan from heat. Add maple Dijon sauce and 1 TBSP butter (2 TBSP for 4 servings), stirring until butter has melted and turning chicken to evenly coat. TIP: If sauce seems too thick, add a splash or two of water.

Make Vegetable Jumble
5

• While chicken cooks, heat a large drizzle of oil in a second large pan over medium-high heat. Add sweet potato, zucchini, and onion wedges; season with salt and pepper. • Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings).

Serve
6

• Divide vegetable jumble between plates or shallow bowls. Top with chicken. Spoon any remaining maple Dijon sauce from pan over chicken and vegetables. Serve.

Chicken is fully cooked when internal temperature reaches 165°.