Gluten-Free Crispy Maple-Mustard Chicken With Roasted Potato Wedges, Caesar Salad & Balsamic Carrots

COOK TIME - 20-30min
2 SERVINGS

Delicious crispy panko-crusted chicken drizzled with a lick-your-plate-style maple & mustard sauce. On the side, there are seasoned potato wedges & crispy-edged roasted carrots. A family-friendly meal that comes together in a snap! 

Nutrition PER SERVING
Calories 650 mg
Fat 25.0 g
Protein 35.0 g
Carbohydrate 56.0 g
Sodium 650 mg
Crispy Maple-Mustard Chicken With Roasted Potato Wedges
GF

fresh ingredients

IN THE KIT

  • 12 oz
    chicken breast
  • 12 oz
    potatoes
  • 6 oz
    GF seasoned panko breadcrumbs
  • 1 oz
    balsamic/olive oil blend
  • 4 oz
    romaine lettuce
  • 2 oz
    Caesar dressing
  • 10 oz
    carrots
  • 1 oz
    Zesty house blend
  • 6 oz
    Maple mustard sauce

Kitchen Items Needed

Peeler

Cutting board & knife 

Small bowl

Paper towel

Small skillet/pan

2 baking sheets/oven safe pans & (optional) parchment paper

Large bowl 

cook along

INSTRUCTIONS

Prep

Adjust racks to top & middle positions & preheat oven to 425º F;

Wash & dry all produce;

Cut potatoes into ½-inch-thick wedges;

Trim, peel, & slice carrots on a diagonal into ½-inch-thick pieces.

1Season Panko

Place a knob of butter in a small skillet/pan & melt for 30 seconds. Stir in half the Zesty house blend, pepper, & a big pinch of salt. Add panko & stir until evenly combined. Set aside in a bowl & clean out pan. 

2Make Maple Mustard

Place another knob of butter in the same skillet & melt for 30 seconds. Add maple mustard sauce & a pinch of salt; stir until smooth. Reserve 1 tbsp of the mixture for brushing onto chicken later.

3Season Potatoes & Carrots

Toss potatoes on a baking sheet with a large drizzle of olive oil, remaining Zesty house blend, salt, & pepper. On a separate baking sheet, toss carrots with balsamic blend, salt, & pepper. Push carrots to one side of sheet.

4Coat Chicken

Pat chicken dry with paper towels; season all over with salt & pepper. Place on opposite side of baking sheet from carrots. Evenly spread reserved maple mustard onto tops of chicken breasts, then mound seasoned panko on top, pressing to adhere (no need to coat the undersides).

Transfer chicken & carrots to middle rack & potatoes to top rack. Bake until chicken is golden brown & cooked through & veggies are tender, 20-25 minutes. 

5Make Salad

About 5 minutes before chicken is done, roughly chop romaine, place in large bowl. Toss with dressing, pinch of salt & pepper. 

6To Serve

Divide chicken, salad, potatoes & carrots between plates. Serve remaining maple mustard on the side.