Lemon Pepper Sweet Potato Poutine

Preparation

5

Minutes

Total Time

40

minutes

Serves

4

Portions

Ingredients
Preparation

2pieces Maple Leaf Prime® Lemon Pepper Chicken Thighs
1(500g pkg) sweet potato fries, prepared
1cup mozzarella cheese, shredded
¼cup spring onions, finely chopped
2tbsp Creamy Garlic Lemon Mayo, prepared

Creamy Garlic Lemon Mayo

1large egg
1tbsp Dijon mustard
1tbsp white vinegar
1cup (240 ml) canola oil
1teaspoon fresh lemon juice
4cloves garlic, roasted salt

Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Bake chicken thighs for 30 minutes or until an internal temperature of 165°F is reached. Allow to cool slightly.
Using a fork, shred chicken away from bone. Set aside.
Prepare fries according to package instructions.
Arrange cooked fries on a large serving tray.
Top fries with cooked chicken and shredded cheese. Drizzle the Creamy Garlic Lemon Mayo over top and garnish with finely chopped spring onions.

Creamy Garlic Lemon Mayo

Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, roasted garlic, and salt. Process for another 20 seconds.
Turn the food processor on then begin to slowly add the oil.
When all the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Add extra salt, lemon juice, or vinegar to taste.

Remaining 6 cuts of chicken in the box can be roasted at 375° F for 30-35 minutes until an internal temperature of 165°F is reached. Serve with warm pita bread.

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Herb and Garlic Chicken Al Faham

Preparation

5

Minutes

Total Time

1

hour

Serves

4

Portions

Ingredients
Preparation

1Maple Leaf Prime® Herb and Garlic Flattened Chicken
4grilled pitas, prepared
1(650g pkg) french fries, prepared

Salad

1medium tomato, diced
1medium red onion, diced
1tbsp olive oil
Salt and Pepper
Cilantro

Preheat the grill to medium-high and grease the grill with oil.
Place the marinated chicken skin-side up on the grill.
Cover the grill and cook for 5 minutes.
Meanwhile, prepare the salad by mixing the diced tomato and red onion in olive oil, adding salt and pepper. Garnish with cilantro.
Flip the chicken and grill for another 5 minutes.
Move the chicken to the upper level of the grill. Close the lid.
Cook until the chicken reaches an internal temperature of 185°F (approximately 50 minutes). Do not over grill.
Warm pita on the grill and serve with fries and salad.

Roasted Garlic and Zaatar Aioli Dipping Sauce
• 1 head garlic, roasted
• 2 teaspoons olive oil
• ½ cup mayonnaise
• 1 teaspoon lemon juice
• 1 tbsp, zaatar mixture
• Kosher salt and ground black
pepper, to taste

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Inverted Bacon Chicken Strips

Preparation

8

Minutes

Total Time

20-25

minutes

Serves

4

Portions

Ingredients
Preparation

1(560g Pkg) Maple Leaf Prime^® Chicken Strips
4slices of Maple Leaf^® Original Natural Bacon
⅛cup cheddar cheese, shredded

Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Keep the frozen chicken strips at room temperature for 5 min. Cut open each chicken strip and stuff with cheese.
Wrap each chicken strip with 2 slices of bacon. Place the chicken strips, seam side down, on baking sheet.
Bake for 15-20 minutes or until bacon is crisp and chicken strips have cooked to an internal temperature of 165°F.

If you prefer extra crispy bacon, broil for an additional 1-2 minutes.

Glaze with BBQ sauce once bacon starts to cook.

Dipping Sauce: Mix equal parts Mayo, Mustard, and Ketchup.

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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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Herb and Garlic Chicken Spring Dinner

Preparation

5

Minutes

Total Time

45

minutes

Serves

4

Portions

Ingredients
Preparation

1Maple Leaf Prime® Herb and Garlic Seasoned Flattened Chicken
Salad:
12cups romaine lettuce, chopped
¼cup Caesar salad dressing, prepared
½cup croutons
¼cup Parmesan, grated
Lemon, optional
1large sour dough bread, sliced
Soft butter

Preheat oven to 400 F. Place chicken on a parchment lined baking sheet and cook on center rack of oven for 35 to 45 minutes or until internal temperature of 165 F is reached. If chicken is browning too quickly, cover loosely with tin foil, but remove the tin foil for the last 5 minutes of cooking.
Place all the ingredients for salad in a large bowl and toss well to coat.
Remove chicken from oven and allow to cool for about 5 minutes. Cut into quarters and serve with salad and bread for a complete meal.

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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