Maple Mustard Glazed Chicken with Lemon Salad and Potato Wedges

This recipe delivers a perfectly balanced dinner: tender chicken breasts coated in a sweet-and-punchy maple mustard glaze, paired with crispy roasted potato cubes and a refreshing lemon-dressed salad. The glaze comes together quickly with maple syrup, Dijon mustard and chicken stock concentrate, creating a glossy finish that clings to every bite.

What makes this meal extra special is that it’s designed to give you a head start on tomorrow’s lunch. Simply set aside two cooked chicken breasts and the next day you’ll have a creamy chicken salad studded with crunchy celery and dried cranberries, ready to be rolled into portable tortilla wraps. It’s a smart, delicious way to enjoy two meals from one cooking session.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Autumn Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

3 unit CeleryView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to upper position and preheat oven to 450°F. Wash and dry all produce. Dice potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until browned and tender, 20-25 minutes.
2. Meanwhile, pat chicken dry with paper towels; season all over with salt, pepper and 2 teaspoons Autumn Spice Blend. Heat a large drizzle of vegetable oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat.
3. In a small bowl, combine maple syrup, Dijon mustard, chicken stock concentrate and 1 tablespoon water. Once chicken is cooked through, remove two pieces from pan to reserve for lunch. Pour maple syrup mixture into pan with remaining chicken and simmer over medium-high heat until thickened, 1-2 minutes. Turn to coat.
4. Quarter the lemon. In a large bowl, toss together mixed greens, half the dried cranberries, a drizzle of olive oil and a few squeezes of lemon juice. Season with salt and pepper.
5. Divide glazed chicken, roasted potatoes and salad between plates. Drizzle chicken with any remaining glaze from pan and serve.
6. Cut reserved chicken into bite-sized pieces. Thinly slice celery on the diagonal. In a medium bowl, combine chicken, celery, mayonnaise, remaining dried cranberries and a squeeze of lemon juice. Season with salt and pepper. In the morning, taste mixture and adjust seasoning as needed. Divide chicken salad and tortillas between reusable containers. Just before serving, roll into wraps. Enjoy cold or at room temperature.

Recipe Tips

FAQ

Can I use a different spice blend instead of Autumn Spice Blend?

Yes, you can substitute with a mix of cinnamon, nutmeg and a pinch of cloves or simply use paprika for a different flavor profile.

How should I store the leftover chicken salad?

Store the chicken salad and tortillas separately in airtight containers in the refrigerator. Assemble the wraps just before serving for the best texture.

Can I make this recipe gluten-free?

Yes, use gluten-free tortillas and ensure the chicken stock concentrate is gluten-free. The rest of the ingredients are naturally gluten-free.