Maple-Mustard Chicken
Ingredients
1/3 cup Coles Maple Flavored Syrup
1 tbsp Coles Wholegrain Mustard
500g pkt Coles Roasting Vegetables with Garlic & Rosemary, chopped
1 large pkt Coles Free Range RSPCA Approved Chicken Breast Fillets
200g brussel sprouts, halved
Cooking Instructions
1. Preheat oven to 410°F. Line a large baking tray with baking paper. Combine the maple syrup and mustard in a jug. Chop the vegetables and garlic from the roasting kit into 2cm pieces. Place on the lined tray with the rosemary. Add half the maple mixture and toss to coat. Roast for 5 mins.
2. Meanwhile, cut 3 deep slits in each chicken fillet. Season. Heat a large non-stick frying pan over high heat. Cook the chicken for 2 1/2 mins each side or until golden brown.
3. Place the chicken over the vegetables on the tray. Drizzle with the remaining maple mixture. Roast for 10 mins. Add the brussels sprouts to the tray. Roast for a further 10 mins or until the chicken is cooked through and the vegetables are tender.
2. Meanwhile, cut 3 deep slits in each chicken fillet. Season. Heat a large non-stick frying pan over high heat. Cook the chicken for 2 1/2 mins each side or until golden brown.
3. Place the chicken over the vegetables on the tray. Drizzle with the remaining maple mixture. Roast for 10 mins. Add the brussels sprouts to the tray. Roast for a further 10 mins or until the chicken is cooked through and the vegetables are tender.
Maple-Mustard Chicken
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Servings: 4
Calories: 383 Per Serving
Meal Type
Nutrition Facts
Carbohydrates: 22g | Total Fat: 5g | Saturated Fat: 1g | Protein: 59g | Fiber: 6g | Sugar: 22g
Applied Diet Types
- Low Carb
Ingredients
1/3 cup Coles Maple Flavored Syrup
1 tbsp Coles Wholegrain Mustard
500g pkt Coles Roasting Vegetables with Garlic & Rosemary, chopped
1 large pkt Coles Free Range RSPCA Approved Chicken Breast Fillets
200g brussel sprouts, halved
Cooking Instructions
1. Preheat oven to 410°F. Line a large baking tray with baking paper. Combine the maple syrup and mustard in a jug. Chop the vegetables and garlic from the roasting kit into 2cm pieces. Place on the lined tray with the rosemary. Add half the maple mixture and toss to coat. Roast for 5 mins.
2. Meanwhile, cut 3 deep slits in each chicken fillet. Season. Heat a large non-stick frying pan over high heat. Cook the chicken for 2 1/2 mins each side or until golden brown.
3. Place the chicken over the vegetables on the tray. Drizzle with the remaining maple mixture. Roast for 10 mins. Add the brussels sprouts to the tray. Roast for a further 10 mins or until the chicken is cooked through and the vegetables are tender.
2. Meanwhile, cut 3 deep slits in each chicken fillet. Season. Heat a large non-stick frying pan over high heat. Cook the chicken for 2 1/2 mins each side or until golden brown.
3. Place the chicken over the vegetables on the tray. Drizzle with the remaining maple mixture. Roast for 10 mins. Add the brussels sprouts to the tray. Roast for a further 10 mins or until the chicken is cooked through and the vegetables are tender.