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Chicken and Spring Vegetable Bundles

Chicken and Spring Vegetable Bundles

Time Involved
< 50 min
# of Ingredients
Skill Level
Maple Leaf Prime Naturally® boneless, skinless chicken breasts
Thin asparagus spears, cut into 4 inch (10 cm) lengths
Baby carrots, peeled and cut in half lengthwise
Yellow pepper (or 1 yellow summer squash, sliced) seeded, stemmed and sliced ¼ inch (5mm) thick
Cherry tomatoes, halved
Baby bok choy, halved
¼ cup (50mL) 
Orange juice
1 tsp (5mL) 
Soy sauce
1 tsp (5mL) 
Dijon mustard
1 tbsp (15mL) 
Olive oil
1 tsp (5mL) 
Lemon zest
Salt and pepper to taste

PREHEAT barbeque grill to medium heat.

CUT 4 pieces of heavy duty foil into 15 inch (38 cm) squares.

DIVIDE the chicken and vegetables evenly onto the centre of the foil squares.

WHISK together the orange juice, soy sauce, Dijon, olive oil, and lemon zest; pour over the chicken and seal packages tightly so that no juices or steam escape.

PLACE packages on a preheated barbeque grill and cook for about 15 to 20 minutes or until the chicken has reached an internal temperature of 170˚F (77˚C).

REMOVE from heat, and carefully open packages to avoid the escaping steam. To serve, place chicken, vegetables, and juices onto plates and season with salt and pepper.

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