Rapid Maple Balsamic Chicken

with Sweet Potatoes and Broccoli

Rated 3.2 / 4
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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.

Tags:RapidEgg freeGluten freeNut free
Preparation Time20 minutes
Cooking difficultyLevel 1

serving 2 people

  • 8 ounceBroccoli Florets
  • 1 teaspoonSweet and Smoky Spice Blend
  • 2 unitSweet Potato
  • 12 ounceChicken Breasts
  • 2 tablespoonBalsamic Vinegar
  • 2 teaspoonMaple Syrup

Not included in your delivery

  • unitSalt
  • unitPepper
  • 2.5 tablespoonButter(ContainsMilk)
  • 2 teaspoonVegetable Oil
Nutrition Values/ per serving
Nutrition Values

/ per serving

Calories567 kcal
Fat22 g
Saturated Fat10 g
Carbohydrate48 g
Sugar15 g
Dietary Fiber8 g
Protein46 g
Cholesterol139 mg
Sodium268 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.
Baking Sheet
Large Pan

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.