Rapid Maple Balsamic Chicken
with Sweet Potatoes and Broccoli
Roasting whole sweet potatoes can mean a lot of waiting and staring at the oven door, which is why we’re using a speedy hack and microwaving them instead. They get fluffy and tender in a hot potato minute—just in time to soak up the sweet and tangy sauce that glazes the chicken.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Broccoli Florets
1 teaspoon
Sweet and Smoky Spice Blend
2 unit
Sweet Potatoes
12 ounce
Chicken Breasts
2 tablespoon
Balsamic Vinegar
2 teaspoon
Maple Syrup
Not included in your delivery
unit
Salt
unit
Pepper
2.5 tablespoon
Butter
(Contains Milk)
2 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 450 degrees. Place broccoli florets on a baking sheet. Toss with a drizzle of oil and a pinch of salt and pepper. Roast until crispy and lightly browned, about 15 minutes.
Meanwhile, prick sweet potatoes all over with a fork. Put on a plate and microwave on high until very tender, about 10 minutes.
While broccoli and sweet potatoes cook, heat a drizzle of oil in a large pan over medium high heat. Season chicken all over with salt and pepper. Add to pan and cook until browned and no longer pink in center, about 5 minutes per side. Remove from pan and set aside.
Add balsamic vinegar to pan and simmer until thickened but not completely evaporated, 1-2 minutes. Add 3 tsp maple syrup (we sent more) and simmer until very thick and sticky, about 1 minute. Add ½ TBSP butter and stir until melted. Return chicken to pan and toss to coat.
Split sweet potatoes down the middle and season with salt and pepper. Top each half with ½ TBSP butter and sprinkle with a pinch of sweet and smoky spice blend (to taste). Lightly mash with a fork to incorporate.
Arrange sweet potatoes on plates with chicken and broccoli. Drizzle over any remaining glaze.
