Easy Weeknight Chicken Ramen

Preparation

10

Minutes

Total Time

30

minutes

Serves

4

Portions

Ingredients
Preparation

4Maple Leaf Prime^® Boneless, Skinless Chicken Breast
2tbsp butter
2cloves garlic, minced
2tbsp ginger
4tbsp soy sauce
2Lchicken broth
4packs Dried Ramen Noodles, cooked
4medium eggs, fried over medium
½cup carrot, peeled and Julienne style
Salt and pepper

Season the chicken with salt, pepper, and vegetable oil.
Heat butter in a large pot over medium high heat. Brown chicken for 3 to 4 minutes per side and remove onto a platter, keep warm.
Add garlic and ginger to pot and cook for 1-2 minutes until softened. Add soy sauce and stir to combine.
Add chicken broth to the pot, cover, and bring to a boil.
Return chicken to pot and reduce heat to low simmer. Cover and cook for about 8 to 10 minutes or until internal temperature of 165 degrees is reached.
Transfer the chicken to a plate and slice the chicken into thin slices.
Divide the noodles into 4 medium serving bowls. Add ramen broth and equally divide the fried egg and sliced chicken.
Top with carrots and scallions and serve immediately.

Add some toppings to your Ramen!
– Jalapeno
– Scallions
– Green peppers
– Mushrooms

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Tasty Za’atar Chicken Dinner

Preparation

5

Minutes

Total Time

35

minutes

Serves

4

Portions

Ingredients
Preparation

4Maple Leaf Prime^® Boneless, Skinless Chicken Breast
3tbsp za’atar spice blend
¼cup olive oil
1tbsp lime juice
3tsp salt
2cups cauliflower florets
1cup red onion, sliced
2cloves garlic, minced

Preheat oven to 425°F.
In a small bowl, combine the olive oil, za’atar spice blend, lime juice, and salt. Separate mixture into four equal parts.
Coat the chicken breast with half of the mixture and place on a baking sheet.
Combine the cauliflower florets and red onion with ¼ of the za’atar mixture and add to baking sheet.
Place the baking sheet on the center rack for 25-30 minutes, or until an internal temperature of 165°F is reached. Vegetables should be golden and caramelized.
Drizzle the chicken with remaining ¼ za’atar mixture that was set aside and serve immediately.

Serve with hummus or tahini sauce.

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Prime RWA Whole Chicken Gumbo

Preparation

15

Minutes

Total Time

60

minutes

Serves

4

Portions

Pantry Check!

You can find all these ingredients in your home!

Ingredients
Preparation

1Maple Leaf Prime^® Raised Without Antibiotics Whole Chicken
1(375g) pkg Maple Leaf^® Natural Original Smoked Sausage, diced
5tbsp butter
1cup red onion, diced
1cup red peppers, diced
1cup celery, diced
½cup tomato, diced
2cloves garlic, minced
1tbsp paprika
1tbsp cajun seasoning
4cups chicken stock
3tbsp all-purpose flour
3tbsp extra virgin olive oil
Salt and Pepper

Preheat oven to 400°F. Spray roasting dish with cooking oil and set aside.
Season chicken with salt and pepper. Place chicken into roasting dish and drizzle 3 tablespoon of olive oil over top.
Roast chicken on center rack of the oven for 45 minutes until deep golden brown and cooked to an internal temperature of 165°F.
Meanwhile, melt butter in a Dutch oven or Stockpot and whisk in the flour and mix until a nutty aroma is achieved. (Do not stop whisking or the mixture will burn).
Add the red onion, red pepper, celery, and tomato and continue cooking until the vegetables begin to soften.
Add the sausage and stir for 1 minute to combine.
Stir in garlic, paprika, cajun seasoning and cook for 1 minute, stirring constantly and scrapping any brown bits on the bottom of the pot.
Slowly add the chicken stock and stir to combine. Simmer for 10 minutes until the sauce thickens. Taste and adjust seasoning as desired.
Remove the chicken from the pan and serve with the sauce.

Garnish with parsley and serve with rice. Add Okra to the sauce for a true gumbo taste!

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Tangy Pomegranate Chicken

Preparation

5

Minutes

Total Time

50

Minutes

Serves

4

Portions

Ingredients
Preparation

1Maple Leaf Prime^® Raised Without Antibiotics Whole Chicken
1medium red onion
½tsp dried thyme
2tsp salt
1tsp pepper
2tbsp olive oil
Glaze:
½cup pomegranate juice
2tbsp lime juice
¼cup brown sugar
1tbsp apple cider vinegar
1tsp honey
2cloves garlic, minced
Garnish:
1orange
½cup pomegranate

Preheat the oven to 375°F.
Insert the onion inside the chicken cavity.
Thoroughly mix the olive, salt, pepper, and thyme together. Evenly pour mixture over chicken.
Roast chicken for 45 minutes.
Meanwhile, in a saucepan stir in all ingredients of the glaze and bring to a boil over medium heat. Stir occasionally and reduce to ¾ of its original size and set aside.
Halfway through the cook time, baste the chicken with the glaze and baste again at 40 minutes. Chicken should be a deep golden brown colour and cooked to an internal temperature of 165°F.
Allow to rest a few minutes before carving.

Serve with orange slices and pomegranate for a decorative look – and squeeze orange over chicken for an added tangy taste!

If the chicken is browning too quickly, cover loosely with tin foil and remove for the last 10 to 15 minutes of cook time.

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Grilled chicken and spring vegetable salad

Preparation

10

Minutes

Total Time

30

minutes

Serves

4

Portions

Grilled chicken and spring vegetable salad

Ingredients
Preparation

2Maple Leaf Prime^® Raised Without Antibiotics chicken breasts
4cups gem lettuce, torn into pieces
1cup arugula or baby spinach
1avocado, diced
10cherry tomatoes, halved
4radishes, thinly sliced
6asparagus spears, trimmed, blanched, cut into 2” pieces, halved lengthwise
¼cup feta cheese, crumbled
6tbsp olive oil
2tbsp red wine vinegar
1.5tbsp basil pesto
Kosher salt
Pepper

Preheat BBQ to 400 F.
Season chicken with salt and pepper and brush with vegetable oil.
Grill chicken for approx. 5 to 7 minutes each side until internal temperature reads 165 F on a meat thermometer. Let cool. Once cool, cut into 1” pieces.
Whisk the olive oil, vinegar, and pesto in a small bowl until combined. Season with salt and pepper. Set aside.
On a large platter, scatter the gem lettuce and arugula followed by the avocado, cherry tomatoes, and asparagus.
Top the salad with chicken, radishes, and feta cheese.
Finish the salad with pesto vinaigrette.

Seasonal Suggestion: Leverage seasonal vegetables like snow peas and kale to add a summer touch and more fresh greens to your salad.

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Korean BBQ Chicken Thighs Dinner

Preparation

10

Minutes

Total Time

2.5

hours

Serves

4 to 6

Portions

Ingredients
Preparation

8Maple Leaf Prime^® Raised Without Antibiotics Bone In Chicken Thighs
1tbsp sesame seeds, toasted
2green onions, thinly sliced
2tbsp fried shallots
Marinade:
¼cup lite soy sauce
¼cup honey
1tbsp sesame oil
1tbsp rice vinegar
4cloves garlic, finely grated
2tbsp ginger, finely grated
1tbsp gochujang

Place a small sauce pot on low heat and add the sesame oil, ginger and garlic. Cook, stirring frequently, for a minute until fragrant.
Remove pan from the heat and whisk in remaining marinade ingredients. Return to heat and bring to a boil.
Remove from the heat and let cool to room temperature.
In a baking dish, add the chicken thighs and cover with the marinade, making sure to evenly coat the chicken. Save a little bit of marinade to use when grilling. Cover and refrigerate for 1.5 hours.
Preheat BBQ to 400 F.
Remove chicken from the marinade and add salt to the chicken on both sides. Bring chicken back to room temperature before grilling.
Turn off half the grill and place the chicken non-skin side down for 10 to 15 minutes. Flip the chicken onto the skin side and brush with some of the remaining marinade. Cook until the internal temperature of the chicken reaches 165 F.
Place chicken on a platter and top with green onions, sesame seeds, and crispy shallots.

Serve with steamed rice and bok choy or mustard greens.

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Chicken with Spring Vegetables and Orzo

Preparation

20

Minutes

Total Time

45

minutes

Serves

4 to 6

Portions

Ingredients
Preparation

5slices Maple Leaf^® Natural Bacon, cut into 1/2” pieces
8Maple Leaf Prime^® Raised Without Antibiotics boneless, skinless chicken thighs
1onion, diced
1large clove of garlic, finely chopped
2tbsp olive oil
1cup orzo pasta
1cup cherry tomatoes, halved
2cups low sodium chicken stock
½cup white wine
5spears asparagus, cut into ¼” rounds
½cup sweet peas, fresh or frozen
1cup baby spinach
¼cup Parmesan cheese, grated
½cup 35% cream
¼cup Italian parsley, roughly chopped
1tbsp lemon juice
Salt and pepper
Chicken Rub:
1tsp garlic powder
1tsp Spanish paprika
1tsp dried oregano
1tsp kosher salt
½tsp black pepper
½tsp chili flakes, optional

Preheat oven to 400 F.
In a small bowl, combine all the chicken rub ingredients and mix.
Lay out the chicken thighs on a baking sheet and evenly sprinkle the rub on both sides of the chicken. Let sit for 10 minutes.
While the chicken is marinating, place a large sauté pan on medium heat and add the bacon. Cook the bacon until golden in colour. Remove bacon from the pan and set aside. Pour bacon fat into a small bowl and set aside as well.
Return the pan back to stove top on medium heat and add half the olive oil and 4 chicken thighs. Cook for 2 to 3 minutes until golden in colour, then flip and continue to cook another 2 to 3 minutes. Remove the chicken from the pan and repeat with the remaining oil and other 4 chicken thighs.
Using the same pan on low heat (no need to clean the pan) add 1 Tbsp of bacon fat, onions, and garlic and cook for a few minutes until the onions are soft.
Stir in the orzo and toast for 2 minutes.
Deglaze the pan with the wine and let reduce for 1 minute. Add the chicken stock, cream, cherry tomatoes, and spinach and bring pan up to a boil.
Place the chicken into the orzo. The chicken should almost be completely covered with the orzo mixture.
Place the pan into the oven on the middle rack and cook for 20 minutes until the chicken thighs have reached 165 F with a meat thermometer.
Remove the chicken from the pan.
To finish the orzo, add the asparagus, peas, parsley, and Parmesan cheese. Stir together and then add the lemon juice. Adjust the seasoning with salt and pepper as needed.
To serve, spoon some orzo in a bowl and top with a couple pieces of chicken.

Serve with a big green salad.

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Lemon Basil Pasta Pappardelle

Preparation

5

Minutes

Total Time

35

minutes

Serves

4

Portions

Ingredients
Preparation

4Maple Leaf Prime® Raised Without Antibiotics Boneless, Skinless Chicken Breasts
500 g Pappardelle or Wide Noodle, cooked and drained
1 ½tbsp olive oil
1tbsp butter
2shallots, minced
2tsp garlic, finely minced
1bunch asparagus, woody stems removed and sliced ¼ inch angled
4large leaves fresh basil, chopped
1 ½lemons + zest
1cup chicken broth
2cups Parmesan, grated
Salt & Pepper

Preheat grill to medium high heat. In a large bowl season chicken with ½ tbsp olive oil, juice of half lemon and salt and pepper.
Grill chicken 7 to 8 minutes per side or until internal temperature of 165 F is reached. Set aside and keep warm.
Heat remaining olive oil and butter in a large skillet over medium high heat.
Add shallot and stir constantly for 1 minute, add garlic and cook 1 minute longer. Add lemon zest and cook for 30 seconds longer.
Add asparagus and cook, stirring frequently for about 2 to 3 minutes.
Squeeze juice of 1 lemon into pan to deglaze and add chicken broth. Season with salt and pepper.
Add pasta and toss until warmed through. Sprinkle in parmesan and toss well to coat until cheese melts into sauce. Add basil and stir well to combine.
Transfer pasta onto platter and garnish with additional parmesan and basil if desired and serve with warm chicken.

Serve with fresh baguette and butter