Brand Type: Prime

Asian Style Whole Roast Chicken with Baby Bok Choy and Mushrooms

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

70

Minutes

Serves
Portions icon

4

Portions

Asian Style Whole Roast Chicken with Baby Bok Choy and Mushrooms

  • Ingredients

  • Preparation

  • 1whole Maple Leaf Prime RWA Chicken
  • Glaze:
  • 1tbsp unpasteurized pure liquid honey
  • 2tbsp organic extra virgin olive oil
  • 1tbsp chili paste, such as Sambal
  • 1tbsp oyster sauce
  • 1clove garlic, minced
  • ½tbsp soya sauce
  • canola oil cooking spray
  • Bok Choy & Mushrooms:
  • 1pkg baby bok choy, trimmed and blanched
  • 1pkg mixed mushrooms, sliced
  • 1tbsp churned butter
  • 1 ½tsp sesame oil
  • 1tbsp garlic, minced
  • ½tbsp ginger, minced
  • 3tbsp soya sauce
  • 3 to 4red Thai chili peppers – optional
  • Toasted sesame seeds – garnish
  1. Preheat oven to 425 degrees. Spray a roasting dish with cooking oil and set aside.
  2. Whisk all the ingredients for the glaze in a small bowl until well combined. Brush chicken liberally with glaze reserving a little bit for basting midway through cooking. Place chicken into roasting dish and spray a little oil over top.
  3. Roast chicken on center rack of oven for 20 minutes. Reduce heat to 400 degrees and cook for 40 to 45 minutes longer. Halfway through cooking baste chicken with remaining glaze. If the chicken is browning to quickly cover loosely with tin foil and remove for last 10 to 15 minutes of cooking. Chicken should be a deep golden brown and cooked to an internal temperature of 165 degrees. Allow to rest a few minutes before carving.
  4. Baby Bok Choy and Mushroom:

    Heat butter and sesame oil in a skillet over medium high heat.
  5. Add mushrooms, do not stir. Allow mushrooms to brown and caramelize for about 2 to 3 minutes. Stir and continue to brown for another 2 to 3 minutes.
  6. Add garlic, ginger and peppers(if using ) stirring frequently for another minutes.
  7. Add Bok choy and soya sauce and gently toss to coat.
  8. Reduce heat to low and warm through.
  9. Sprinkle with toasted sesame seeds..
Tips icon

Round out your meal and serve Jasmine rice tossed with green onion. Left over chicken is great chopped up and served cold in a salad for lunch!

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Greek Style Meatballs with lemon, oregano potatoes

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

70

Minutes

Serves
Portions icon

4

Portions

Greek Style Meatballs with Lemon Oregano Potatoes

  • Ingredients

  • Preparation

  • 2pkg Maple Leaf Prime Ground Chicken
  • 1cup baby spinach, chopped
  • ½heaping cup Feta, crumbled
  • 1tbsp sundried tomatoes, finely chopped
  • 1tsp garlic, minced
  • 1tsp oregano, dried
  • Salt
  • Pepper
  • 1egg, whisked
  • ⅓cup seasoned breadcrumbs
  • Cooking spray
  • Tzatziki sauce, prepared
  • Cherry tomatoes, diced – garnish
  • 1lbs small to medium yellow flesh potatoes, cleaned and cut into thick wedges
  • 2tbsp cold salted butter, cut into small cubes
  • ½cup chicken broth, prepared
  • 1tsp oregano, dried
  • 1tbsp olive oil
  • ½lemon juiced, sliced into 2 wedges and wedges reserved.
  • 2cloves garlic, peeled and crushed
  • Salt
  • Pepper
  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. In a large bowl add ground chicken, spinach, feta, sundried tomato, garlic, egg, breadcrumbs, oregano and season with salt and pepper. Mix thoroughly until well combined.
  3. Divide meat mixture and form into 30 meatballs. Place onto baking sheet leaving a 1” inch space between meatballs.
  4. In a large bowl, toss potatoes with olive oil, lemon juice, oregano, salt and pepper.
  5. Lightly spray an 8 x 11 inch baking dish with cooking oil. Pour chicken broth into dish and add garlic. Place potatoes into dish and sprinkle butter over top and add reserved juiced lemon wedges.
  6. Place potatoes on center rack of oven. Let potatoes cook for 15 minutes. Add tray of meatballs to oven on center rack beside potatoes and continue cooking for 20 – 22 minutes or until meatballs have reached an internal temperature of 165 degrees and potatoes are soft when pierced with a fork.
  7. Portion desired amount of meatballs to center of plate and drizzle with tzatziki sauce and sprinkle with extra feta and diced tomatoes. Serve with lemon potatoes.
Tips icon

Serve with pan fried seasoned yellow and green zucchini slices for a full well balanced meal.

Have left over meatballs! Great for
freezing and reheating or use left overs in a Greek style meatball pita for lunch!

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Popcorn Chicken Parmesan Fettuccini Alfredo

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1560gr Maple Leaf Prime Popcorn Chicken
  • 1500gr pkg Pappardelle noodles or other long wide pasta, cooked and drained
  • 1tbsp olive oil
  • 1420ml jar Alfredo sauce, prepared
  • 1350ml jar tomato sauce, prepared and warmed through
  • 1cup red and green peppers, thinly sliced
  • ⅓cup parmesan cheese, grated
  • ½cup pasta water, reserved from cooking pasta
  • Salt
  • Pepper
  • Basil – garnish
  • Cherry tomato – chopped, garnish
  1. Preheat oven to 425 degrees and prepare chicken per package directions
  2. Heat olive oil in a large pot. Add peppers and cook for about 2 to 3 minutes until just softened.
  3. Add alfredo sauce and reserved pasta water and combine well.
  4. Add cooked pasta and parmesan to sauce and toss well to coat. Season with salt and pepper.
  5. Toss popcorn chicken in warm tomato sauce. Divide pasta onto plates and spoon chicken over top.
  6. Garnish with fresh basil and chopped cherry tomatoes. Sprinkle with extra parmesan cheese if desired.
Tips icon

Try serving with warm garlic loaf.
Like a little spice, season with crushed chili peppers for a little kick.

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Quick Skillet Holiday Tuscan Chicken

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4 to 5

Portions

  • Ingredients

  • Preparation

  • 2pkg Maple Leaf Prime RWA Thin Sliced Chicken
  • 2tbsp olive oil
  • 3tbsp butter
  • 1tbsp garlic, minced
  • 1pint cherry tomatoes, halved
  • 1142gr cup baby spinach
  • 1cup cream
  • ¼cup chicken stock
  • 1cup parmesan cheese, finely grated
  • 2sprigs fresh rosemary
  • Salt
  • Pepper
  • Fresh Pomegranate Arils
  • Sage
  1. Heat oil in a large nonstick skillet over medium high heat. Working in batches brown chicken 2 minutes on each side. Set aside and keep warm.
  2. Heat butter in the same skillet. Add garlic and cook stirring frequently for about 1 minutes. Add tomatoes and cook for about 2 to 3 minutes more. Add spinach and allow to wilt.
  3. Pour in cream and chicken stock and warm through, about 2 minutes. Add parmesan and stir well until melted into sauce.
  4. Return chicken to skillet and add rosemary sprigs. Cover and reduce heat to low. Simmer for about 20 minutes or until chicken is cooked through and has reached 165 degrees.
  5. Season with salt and pepper to taste. Remove onto patter and garnish with pomegranate and sage.
Tips icon

Serve with sauce over mashed potatoes for a complete meal. Try sweet potato mash for a switch up!

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Crispy Baked Chicken with Fall Root Vegetables

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

55

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 8Maple Leaf Prime Chicken Thighs
  • 1small sweet potato, peeled and diced
  • 1heaping cup butternut squash, peeled and diced
  • 2small beets, peeled and diced
  • 2carrots, peeled and sliced in half lengthwise
  • 1small head green cabbage, sliced into wedges
  • 2tbsp olive oil, divided plus extra
  • 1tbsp maple syrup
  • 1tbsp butter
  • ½tsp rosemary
  • ½tsp garlic salt
  • Salt
  • Pepper
  • Garlic loaf – optional
  1. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside.
  2. Place sweet potato, squash and beets in a large bowl. Drizzle 1 tbsp of olive into bowl followed by maple syrup, rosemary and garlic salt. Toss well to coat and arrange onto a baking sheet.
  3. Place chicken into the same bowl and drizzle with remaining tbsp of olive oil. Season well with salt and pepper and toss to coat. Nestle chicken around the vegetables onto baking tray. Cut butter into small cubes and place on top of each piece of chicken.
  4. Place cabbage wedges and carrots onto 2nd baking tray and drizzle liberally with salt and pepper.
  5. Place chicken on middle rack of oven and place cabbage and carrot tray on the rack below. Bake for 35 to 40 minutes. Using tongs flip cabbage wedges and carrots. Change oven setting to low broil and roast for another 3 to 4 minutes until chicken is golden and crispy. Vegetables should be tender crisp to soft.
  6. Arrange onto a family style serving platter and drizzle with pan drippings, serve with garlic loaf if using.
Tips icon

Nothing screams fall like beautiful colored root vegetables. Switch it up and try using pumpkin, onions and fennel.
You can use a combination of Maple Leaf chicken legs and thighs if desired.

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Spanish Style Chicken and Sausage Paella

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

1

hour + 5 min to rest

Serves
Portions icon

4 – 6

Servings

Spanish Style Chicken and Sausage Paella

  • Ingredients

  • Preparation

  • 8Maple Leaf Prime RWA Chicken Thighs
  • 3Maple Leaf Original Smokies, chopped
  • 1cup yellow saffron rice
  • 2cups chicken stock
  • 1Spanish onion, sliced
  • 1medium red pepper, sliced
  • 1389 ml can diced tomato with juices
  • 1tsp smoked paprika
  • 1cup frozen peas, thawed
  • ½tbsp vegetable oil
  • 2cloves garlic, minced
  • Salt
  • Pepper
  • Parsley – optional
  • Lemon – optional
  1. Heat oil in a large nonstick skillet over medium high heat. Brown chicken about 3 to 4 minutes per side and remove onto a platter. Remove all but 2 tbsp of rendered fat from skillet.
  2. Add peppers, onions and sausage to skillet and cook for about 5 minutes until browned.
  3. Add garlic, paprika and rice and cook 1 minute longer stirring well to coat.
  4. Add tomatoes, chicken stock and peas and mix well. Add chicken back to pan and cover with a tight fitting lid.
  5. Cook for 50 minutes or until rice is cooked through and chicken has reached an internal temperature of 165 degrees.
  6. Allow paella to stand for 5 minutes before serving. Garnish with parsley and lemon if using.
Tips icon

Try using Maple Leaf Prime RWA Chicken Legs in place of thighs!

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Jerk Chicken with Dirty Rice and Honey Lime Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

4

Servings

Jerk Chicken with Dirty Rice and Honey Lime Salad

  • Ingredients

  • Preparation

  • 6Maple Leaf Prime RWA Chicken Breast
  • 4corn cobbs, grilled and buttered
  • ½cup + 4 tbsp Jerk Chicken BBQ sauce, prepared
  • Rice:
  • ½tbsp olive oil
  • 1cup long grain rice, rinsed
  • 1cup black beans, rinsed
  • 1clove garlic, minced
  • 1⅓cup chicken stock
  • 1cup coconut milk
  • Salt
  • Pepper
  • Green onions, sliced
  • Salad:
  • 6cups head lettuce, chopped
  • 8cherry tomatoes, halved
  • 3tbsp olive oil
  • 1½tbsp honey
  • 1½tbsp honey
  • Juice of half a lime
  • Salt
  • Pepper
  • 4rings pineapple grilled – optional
  1. Heat grill to medium high heat.
  2. Place chicken in a large bowl and toss with BBQ sauce.
  3. Grill chicken for 6 to 8 minutes per side or until an internal temperature of 165 degrees is reached. Set aside and keep warm.
  4. Heat oil in a large skillet over medium high heat. Add garlic and cook for about 1 minute.
  5. Add rice and cook for 1 minute longer. Pour in chicken stock, coconut milk and beans. Stir well and close skillet with a tight fitting lid. Cook for about 20 to 25 minutes until rice is cooked through.
  6. Season with salt and pepper and garnish with onions.
  7. Place lettuce and tomato in a large bowl.
  8. Mix olive oil, honey and lime juice in small bowl. Season with salt and pepper. Pour dressing over salad and toss well to coat.
  9. Serve chicken with rice, salad and pineapple if using.
Tips icon

Try using any variety of Maple Leaf Prime RWA Chicken such as legs or thighs.

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Chicken Fajita Tostada

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

servings – makes 8 tostada

Chicken Fajita Tostada

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime RWA Boneless Skinless chicken breast, thinly sliced
  • 1heaping cup multicolored peppers, thinly sliced
  • ½cup red onion thinly sliced
  • 2tbsp vegetable oil, divided
  • 1tbsp chili powder
  • 2cups tex mex cheese, shredded
  • 8corn tostada, prepared
  • Juice ½ lime
  • Salt
  • Pepper
  • 1large avocado, diced
  • Sour cream optional
  • Salsa optional
  1. Preheat oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
  2. Place chicken in a large bowl and add half the vegetable oil, chili powder and lime juice. Toss well to coat.
  3. Heat remaining oil in a large nonstick skillet over high heat. Add chicken and cook for 2 minutes turning frequently until starting to brown.
  4. Add onions and peppers and cook for 3 to 4 minutes more until vegetables have started to soften and caramelize and chicken is cooked through. Remove from heat and keep warm.
  5. Arrange tostadas side by side onto prepared baking sheet and divide and sprinkle cheese evenly over top. Place onto center rack of oven for about 2 minutes until cheese has just melted and remove from oven.
  6. Assemble tostada by dividing warm fajita mix onto each tostada followed by diced avocado and top with salsa and sour cream if using. Serve immediately.
Tips icon

Round out your meal and serve with
Mexican style rice. Need some inspiration? Try a caprese style
tostada by using Maple Leaf chicken
and in place of veggies use shredded
lettuce, fresh Pico De Gallo and
pearl bocconcini cheese!

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Bacon and Grilled Chicken Honey Dijon Lettuce Cups

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

servings – Makes 8 lettuce cups

Bacon and Grilled Chicken Honey Dijon Lettuce Cups

  • Ingredients

  • Preparation

  1. Preheat grill to medium high heat. Place chicken in a large bowl and add oil and seasoning. Toss well to coat.
  2. Grill chicken 16 to 18 minutes turning once and until an internal temperature of 165 degrees is reached. Let chicken cool slightly and roughly chop.
  3. Microwave bacon per package directions. Chop and set aside.
  4. Place tomato, cucumber and chicken in a large bowl and mix with dressing.
  5. Scoop mixture into lettuce cups and top with chopped bacon.
  6. Drizzle with extra dressing if desired.
Tips icon

Make it ranch style and use chopped hard boiled egg and ranch dressing.

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