Classic maple-mustard chicken tray bake

This chicken tray bake might be speedy, but it certainly doesn't skimp on flavour. Even better, it requires minimal washing up.





  • 1/3 cup (80ml) Coles Maple Flavoured Syrup
  • 1 tbs Coles Wholegrain Mustard
  • 500g pkt Coles Roasting Vegetables with Garlic & Rosemary, chopped
  • 1 large pkt (about 1kg) Coles Free Range RSPCA Approved Chicken Breast Fillets
  • 200g brussels sprouts, halved



Preheat oven to 210°C. Line a large baking tray with baking paper. Combine the maple syrup and mustard in a jug. Chop the vegetables and garlic from the roasting kit into 2cm pieces. Place on the lined tray with the rosemary. Add half the maple mixture and toss to coat. Roast for 5 mins. 


Meanwhile, cut 3 deep slits in each chicken fillet. Season. Heat a large non-stick frying pan over high heat. Cook the chicken for 2 1/2 mins each side or until golden brown. 


Place the chicken over the vegetables on the tray. Drizzle with the remaining maple mixture. Roast for 10 mins. Add the brussels sprouts to the tray. Roast for a further 10 mins or until the chicken is cooked through and the vegetables are tender.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.