Protein Swap | Maple-Soy Chicken
with Pickled Onions & Potato-Turnip Mash
Cooking time
30 minutes
Servings
2/4
Calories
660 /serving
Maple syrup and soy sauce are the perfect sweet and salty duo! You’ll brush an aromatic glaze over boneless chicken breasts air-fried to tendermess. Then you'll give them a topping of red onions pickled in rice vinegar for extra punch.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 225g Turnips (or rutabaga)
- 450g Potatoes
- 50g Sliced red onions
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Soy sauce (low sodium)
- 60ml Rice vinegar
- 30ml Ginger-garlic purée
- 30ml Maple syrup
Contains: Soy • Wheat
You will need:
Basting brush
Medium pot
Microwave
Oil
Peeler
Salt & pepper (S&P)
Strainer
1 or 2 tbsp Butter
Air fryer
Total Fat
22 g
Saturated Fat
3 g
Sodium
920 mg
Total Carb
67 g
Sugars
20 g
Protein
48 g
Fibre
8 g
Preparation
Make the mash
- Preheat the air fryer to 400°F. Lightly oil the basket. Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes and turnips.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 1 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Make the pickled onions
- In a medium bowl, combine the onions, vinegar and ½ the soy sauce.
- Cover tightly with plastic wrap and poke a few small holes.
- Microwave, 30 sec. to 1 min., until softened.
- Keep covered.
Fry the pork
- Meanwhile, in a small bowl, combine the maple syrup, ginger-garlic purée and remaining soy sauce.
- Pat the pork* dry; rub with a drizzle of oil and S&P.
- Place in the air fryer and fry, brushing with the maple-soy mixture halfway, 5 to 7 min., until browned and cooked through.
Make the salad
- Meanwhile, in a large bowl, combine the 2 tbsp of the pickling liquid, 2 tbsp oil (double both for 4 portions) and S&P.
- Add the baby greens; toss well.
Plate your dish
- Divide the mash, pork (slice beforehand if desired) and salad between your plates.
- Top the pork with the pickled onions. Bon appétit!
Eat like you're Irish
We’re celebrating St. Patrick’s Day with a limited-time menu inspired by the Emerald Isle—and, yes, there will be potatoes. Think hearty, simple recipes emphasized by fresh, high-quality ingredients. Keep an eye on the menu and be ready to add our St. Paddy’s recipes to your box before they’re gone.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
