Brand Type: Prime Raised without Antibiotics

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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Creamy Chicken & Bacon Orzo

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4

servings

Creamy Chicken Bacon Orzo

  • Ingredients

  • Preparation

  • 1375 g Package Maple Leaf Bacon, 1 inch dice
  • 4Maple Leaf Prime RWA Chicken Breasts
  • 1tbsp vegetable oil
  • 2tbsp Italian Seasoning
  • 1large clove garlic, minced
  • 1284 ml can cream of chicken soup
  • ¼cup sundried tomatoes, sliced
  • 4cups low sodium chicken broth
  • 1cup orzo
  • 2cups baby spinach, packed
  • ¼cup parmesan cheese, grated
  • 1sprig rosemary, optional
  • Salt
  • Pepper
  1. Preheat grill to medium high heat. Place chicken in a large bowl. Add vegetable oil and seasoning. Toss to coat well and set aside.
  2. Heat a nonstick skillet over medium high heat. Cook bacon for 4 to 5 minutes until just starting to crisp. Using a slotted spoon remove bacon onto a paper towel lined plate.
  3. Remove all but 2 tbsp of bacon render from skillet.
  4. Add garlic and sundried tomatoes and stir frequently for about 1 minute until fragrant.
  5. Add orzo and chicken broth and rosemary if using. Stir well to combine. Allow to simmer for about 15 minutes stirring occasionally.
  6. Meanwhile grill chicken about 6 to 7 minutes per side or until an internal temperature of 165 degrees is reached. Remove from grill and keep warm.
  7. Add soup mix to skillet and stir well to combine. Simmer an additional 2 to 3 minutes. Add parmesan cheese and stir constantly until cheese has blended into sauce.
  8. Add spinach and half the bacon. Cook for about 2 to 3 minutes until spinach has wilted. Season with salt and pepper. Orzo should be al dente or just cooked through. Remove and allow to sit for about 5 minutes to thicken.
  9. Divide onto plates and serve with chicken. Garnish with remaining bacon.
Tips icon

Serve with thick wedges of sour dough bread and soft butter.

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Fiesta Chicken Enchilada Bake

Preparation
Bowl icon

20

Minutes

Total Time
Clock icon

1h30

Minutes

Serves
Portions icon

6

portions

FiestaChickenEnchiladaBake-scaled

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime RWA Chicken Breast
  • 2tsp chili powder or chipotle seasoning 
  • Salt
  • Pepper
  • Olive oil
  • 1medium red pepper, sliced
  • 1medium green pepper, sliced
  • 1medium onion, sliced
  • 1215gr pkg Mexican style rice, prepared
  • 2296ml can Mild Enchilada Sauce, prepared
  • 6large tortillas
  • 1320gr bag Tex Mex Cheese blend, shredded
  • 2cups head lettuce, shredded
  • Salsa or pico de gallo
  • Sour cream
  • Cooking spray
  1.  Preheat oven to 400 degrees. Lightly grease a 9×13 casserole dish with cooking spray and pour in 1 can of enchilada sauce and set aside. 
  2. Line a large baking sheet with parchment paper and place chicken on top. Place peppers and onions evenly around chicken. Sprinkle with seasoning and salt and pepper. Drizzle a scant amount of olive oil over top. Using your hands, gently toss vegetable and chicken to coat evenly. Bake for 18 to 20 minutes or until chicken reaches an internal temperature of 165 degrees and vegetable are tender crisp.
  3. Allow chicken to cool slightly and shred each breast with a fork and set aside.
  4. Working on a clean surface, lay tortillas flat and divide rice over top. Divide chicken over top followed by vegetables. Roll tightly into a burrito and wedge them seam side down tightly side by side into casserole dish. They should be snug. Evenly pour remaining can of enchilada sauce over top. Cover with foil and bake for 30 mins.
  5. Remove foil from casserole dish and set oven setting to low broil. Evenly sprinkle cheese over top and brown for 2 to 3 minutes until cheese is bubbling and golden. Allow to cool 5 to 10 minutes before serving.
  6. Garnish enchiladas with lettuce, sour cream and salsa or Pico de Gallo over top. Use a dash of your favorite hot sauce if you like a little spice!
Tips icon

Customize your enchiladas and top with your favorite ingredients such as pickled jalapenos, Cilantro or green olives. Serve with warm tortilla chips on the side.

**This is a great make ahead meal and makes wonderful leftovers. Easy to batch up for weekly meal planning.

**Styling tip – This is a little tricky to style so I would suggest having some small bowls in the image with the shredded chicken, veg and cheese ( just to place a spot light on the chicken ).

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Asian Style Garden Chicken Ramen

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

Portions

AsianStyleGardenChickenRamen-scaled

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime RWA Chicken Breast, cubed
  • 400gr Ramen Noodles, cooked, drained and kept warm
  • 454gr baby bok choy, blanched and quartered 
  • 1cup snow peas 
  • 2cups napa cabbage, shredded
  • 227gr mushrooms, sliced
  • 1cup carrot, shredded
  • 1medium onion, sliced
  • 2cloves garlic, minced
  • 2tbsp vegetable oil

    Sauce:
  • 2tbsp cold water
  • 2tbsp cornstarch
  • ½cup chicken broth
  • 1tbsp sesame oil
  • ¼cup soya sauce
  • ¼cup honey
  • 1tsp crushed chili pepper or sriracha – optional
  1.  Mix cold water and cornstarch in a small bowl until well combined. Add chicken broth, sesame oil, soya sauce, honey and chili if using. Whisk well to combine and set aside.
  2. Heat oil in a large nonstick skillet or wok over medium high heat. Cook chicken for 4 to 5 minutes until golden brown. 
  3. Add onion and mushrooms and cook stirring frequently for about 3 to 4 minutes or until vegetable are softened and fragrant.  Add garlic and cook 1 minute more.
  4. Add bok choy and snow peas and pour sauce over top. Stir well to coat and allow to simmer for about 2 minutes.
  5. Add cabbage and carrots and stir to incorporate. Simmer on low to wilt cabbage, about 5 minutes stirring often. 
  6. Season with salt and pepper to taste. If you like a saucier stir fry add a little more chicken broth. Serve over ramen noodles and garnish with crunch chow mien or chopped peanuts.
Tips icon

Make it your own with the best the season has to offer! Try using broccoli, peppers or green spring onion or even top with a fried egg sprinkled with toasted sesame seeds! Need to save time? Try using Maple Leaf Prepped and Ready Shredded Chicken

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Bacon Pizza Grilled Cheese

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

2

sandwiches

BaconGrilledCheese-scaled

  • Ingredients

  • Preparation

  • 8slices Maple Leaf Ready Crisp Bacon
  • 1cup pizza mozzarella, shredded
  • 2tbsp pizza sauce or marinara sauce + extra
  • 4thick cut slices bread
  • 2tbsp garlic butter, divided
  • 1tbsp basil, finely chopped
  • Cooking spray
  1.  Lay bacon onto a paper towel lined microwavable plate and heat per package directions. Remove and set aside.
  2. Place bread down onto a clean surface and spread 1 tbsp each marinara sauce onto base of bread. Divide and sprinkle half the cheese over top. Lay 4 slices bacon onto each slice of bread and sprinkle remaining cheese over top followed by basil. Top with remaining bread.
  3. Divide garlic butter and spread onto the outside of the bread of each sandwich.
  4. Spray a large non stick skillet with cooking oil over medium high heat. Place sandwiches in skillet and cook for about 2 to 3 minutes per side flipping carefully with a spatula. Bread should be golden brown and cheese should be melted.
  5. Remove from heat and slice in half. Serve with extra pizza sauce for dipping on the side. Serve immediately. 
Tips icon

Serve sandwiches with a small side garden salad. Like meat as much as we do? Make it a Meatsa pizza grilled cheese and add Maple Leaf Prepped and Ready diced ham. Chef Hack – leave cheese at room temperature for 15 minutes – it will melt faster and easier in the sandwich.

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