Delicious crispy panko crusted chicken drizzled with a lick-your-plate-style maple and mustard sauce. On the side, there’s seasoned potato wedges and crispy-edged roasted carrots.

Crispy Maple-Mustard Chicken with Roasted Potato Wedges & Carrots


10 oz chicken breast

12 oz potatoes

4 oz panko breadcrumbs

10 oz carrots

1 oz Zest house blend*

4 oz Maple mustard sauce**


*Zest house blend: onion powder, garlic powder, salt and pepper, smoked paprika

**Maple Mustard Sauce: Maple syrup, Dijon mustard



Olive Oil

Salt & Pepper

 2 tbsp butter




Cutting board & knife

Small Bowl

2 baking sheets / oven safe pans

Parchment paper (optional)

Paper Towel

Small Skillet / Pan

Crispy Maple-Mustard Chicken with Roasted Potato Wedges & Carrots

Regular price
Sale price


Calories................... 650

Carbohydrates........ 64g

Fat........................... 25g

Protein...................... 40g

Sodium.................... 630mg

*Approximate Values Based On My Fitness Pal


    Adjust racks to top and middle positions and preheat oven to 425 degrees

    Wash and dry all produce

    Cut potatoes into ½-inch-thick wedges

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


      Step 1: Season Panko

      Place 1 tbsp butter in a small skillet/pan and melt for 30 seconds. Stir in half the Zest house blend, pepper, and a big pinch of salt. Add panko and stir until evenly combined. Set aside in a bowl and clean out pan.

      Step 2: Make Maple Mustard

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

      Step 3: Season Potatoes and Carrots

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

      Step 4: Coat Chicken

      Pat chicken dry with paper towels; season all over with salt and 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 and carrots to middle rack and potatoes to top rack. Bake until chicken is golden brown and cooked through and veggies are tender, 20-25 minutes.

      Step 5: To serve

      Divide chicken, potatoes, and carrots between plates. Serve with remaining maple mustard on the side.