Maple Leaf Prime® Extra Lean Ground Chicken

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Available in packs of

454g

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Maple Leaf Prime® Raised without Antibiotics Whole Chicken

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Available in packs of

1

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Maple Leaf Prime® Chicken Drumsticks

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Available in packs of

5
8
15

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Maple Leaf Prime® Chicken Thighs

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Available in packs of

4
6
11

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Maple Leaf Prime® Skinless Chicken Thighs

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Available in packs of

4

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Maple Leaf Prime® Boneless, Skinless Chicken Thighs

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Available in packs of

6
8
12

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Maple Leaf Prime® Boneless, Skinless Chicken Breast

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Available in packs of

2
3
4

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Reducing food waste puts less stress on our food system and less stress on your budget. Plus you can use your family’s creativity and come up with something new, like this delicious soup.

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5-ingredient Slow Cooker Tex-Mex Chili

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

2h 45

Minutes

Serves
Portions icon

6 to 8

servings

  • Ingredients

  • Preparation

  • 2pkgs Maple Leaf Prime® Extra Lean Ground Chicken
  • 1tbsp (15ml) olive oil
  • 3tbsp chili powder
  • 1 ¼tsp salt
  • 1680ml jar tomato passata (strained tomatoes)
  • 1650ml jar chunky salsa
  • 1cup (250 mL) water
  • 2 540ml cans red kidney beans, drained and rinsed
  • Tortilla chips, for garnish, optional
  • Shredded cheddar cheese, for garnish, optional
  • Jalapeno slices, for garnish, optional
  • Cilantro leaves, for garnish, optional
  1. Heat oil in a large skillet over medium heat. Add ground chicken, breaking up with a wooden spoon. Cook until no pink remains, 10 – 12 minutes. Add chicken and any juices to slow cooker.
  2. Stir chili powder and salt in to chicken. Add pasta, salsa, and water. Place lid on slow cooker and set to high. Cook for 2 hours, stirring halfway through.
  3. Stir beans in to chicken mixture and replace lid, cooking for another 30 minutes.
  4. Spoon chili in to bowls and serve with garnish fixings, if using.

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Maple Leaf Prime® Raised Without Antibiotics Chicken & Broccoli Burritos

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

4 to 6

Portions

  • Ingredients

  • Preparation

  1. Preheat oven to 375°F (190°C).
  2. Place broccoli in a microwaveable bowl. Add ½ cup (125 mL) of water, cover and microwave for 3-4 minutes or until broccoli is fork tender. Drain and place in a large bowl.
  3. Add chicken pieces, garlic, salt, pepper and cheese and stir to combine.
  4. Assemble burritos by dividing chicken and broccoli mixture evenly between the tortillas. Roll tortilla around the filling and place on a baking sheet, seam side down.
  5. Brush each burrito with melted butter. Bake in preheated oven for 15-20 minutes or until golden brown.
  6. Serve with bruschetta or salsa and a dollop of sour cream.

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