Rapid Maple Balsamic Chicken


with Sweet Potatoes and Broccoli

By Hello Fresh 

Cooking Time: 20 min.

Servings: 2

Nutrition: 567 cal, Fat: 22 g, Sat. Fat: 10 g, Protein: 46 g, Carbs: 48 g, Sugar: 15 g, Sodium: 268 mg, Fiber: 8 g


  • Broccoli Florets- 8 oz.
  • Sweet Potatoes- 2
  • Chicken Breasts- 12 oz.
  • Balsamic Vinegar- 2 TBSP
  • Maple Syrup- 2 tsp
  • Sweet and Smoky Spice Blend- 1 tsp


  1. Preheat oven and roast broccoli. Wash and dry all produce. Preheat oven to 450 degrees. Place broccoli florets on a baking sheet. Toss with a drizzle of oil and a pinch of salt and pepper. Roast until crispy and lightly browned, about 15 minutes.
  2. Microwave sweet potatoes. Meanwhile, prick sweet potatoes all over with a fork. Put on a plate and microwave on high until very tender, about 10 minutes.
  3. Sear chicken While broccoli and sweet potatoes cook, heat a drizzle of oil in a large pan over mediumhigh heat. Season chicken all over with salt and pepper. Add to pan and cook until browned and no longer pink in center, about 5 minutes per side. Remove from pan and set aside.
  4. Make glaze. Add balsamic vinegar to pan and simmer until thickened but not completely evaporated, 1-2 minutes. Add 3 tsp maple syrup (we sent more) and simmer until very thick and sticky, about 1 minute. Add ½ TBSP butter and stir until melted. Return chicken to pan and toss to coat.
  5. Split sweet potatoes. Split sweet potatoes down the middle and season with salt and pepper. Top each half with ½ TBSP butter and sprinkle with a pinch of sweet and smoky spice blend (to taste). Lightly mash with a fork to incorporate.
  6. Serve. Arrange sweet potatoes on plates with chicken and broccoli. Drizzle over any remaining glaze.