Sticky Maple Chicken
Chicken breast in a sticky maple mustard glaze on a bed of rosemary & garlic roast root vegetables with smoked bacon & kale.
Oven
30 minutes
Shelf-life: Day of delivery plus 5 days
660 calories per person
Mediterranean diet, Carb conscious, Soya free, Dairy free, Gluten free, High in protein, High in fibre
Suitable for home freezing
To maximize freshness put the raw chicken straight into the freezer on arrival. Defrost when needed in a couple of minutes in the microwave.
1. Preheat oven to 390F
2. Remove film from wooden tray of root vegetables & bacon, remove lemon & reserve for later
3. Tip root vegetables & bacon onto flat baking sheet, season with salt & pepper. Roast for 15 minutes.
4. Open pack of chicken breasts, season with salt & pepper on both sides. Move the vegetables to one side of the roasting tray. Place the chicken next to the vegetables.
5. Spoon the maple mustard glaze over the chicken breasts and root vegetables. Roast for a further 15 minutes.
6. Kale: Transfer kale to a microwaveable bowl, sprinkle with 2 tablespoons of water and microwave for 1 to 2 minutes depending on your microwave. Drain before serving. Alternatively steam the kale over a pot of boiling water on the stove top or pan fry in oil.
7. Serve chicken on a bed on the roasted vegetables, scatter over the cooked kale and squeeze over juice of quater of lemon per plate or to your taste.
Chicken breast (All natural, hormone free from South Eastern United States), Butternut squash, Red onion, Sweet potato, Carrot, Lemon, Maple syrup, Smoked bacon, Kale, Wholegrain mustard, Olive oil, Lemon zest, Garlic, Brown sugar, Rosemary, Salt, Thyme, Xanthan gum, Smoked paprika.
Contains mustard
Calories 660g , Fat 28g, Saturated fat 6g, Carbohydrates 60g, Protein 41g, Fibre 8g, Sodium 680mg
