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Honey Glazed Chicken & Sweet Potato Fries

Chicken doesn’t have to be boring, especially when it is spiced with a touch of curry, glazed with golden honey and served with crisp McCain® Sweet Potato fries.


Preparation Time:
Cooking Time:
Servings: 4
Sweet Potato Plank Cut Fries

Product Used:

Sweet Potato Plank Cut Fries \n"} buy now


2 tb​sp (30 mL) honey

1 tbsp (30 mL) Dijon mustard

1 tsp (5 mL) apple cider vinegar

4 boneless, skinless chicken breasts (about 1 1/4 lb/625 g)

1 tsp (5 mL) canola oil

1 tsp (5 mL) curry powder

1/2 tsp (2 mL) dried thyme

1/2 tsp (2 mL) each salt and freshly ground pepper


Side Dishes:

1 bag (454 g) McCain® Sweet Potato Plank Cut Fries

1 tbsp (15 mL) butter

1 lb (500 g) green beans, blanched

1/4 cup (60 mL) golden raisins

1/4 tsp (1 mL) each salt and freshly ground pepper

2 tsp (10 mL) apple cider vinegar

1/4 cup (60 mL) toasted slivered almonds


  1. Preheat grill to medium-high heat; grease grate well. Whisk together honey, mustard and vinegar; set aside.
  2. Toss together chicken, oil, curry powder, thyme, salt and pepper. Place chicken on grill; immediately reduce temperature to medium. Grill, turning occasionally, for 15 minutes or until cooked through, brushing chicken with honey mixture during the last 3 minutes of cooking time.
  3. Side Dishes: Meanwhile, prepare Sweet Potato Fries according to package directions.
  4. In large sauté pan, melt butter over medium-high heat; sauté green beans, raisins, salt and pepper for 3 minutes or until heated through. Remove from heat; stir in vinegar. Sprinkle with almonds.
  5. Serve chicken with green beans and Sweet Potato Fries on the side.

Discover more flavours

​​​Bring the taste of your favourite restaurant home with new McCain® Bistro Selects™ Savoury Frites. Crispy, restaurant-quality frites straight from your oven in just 9 minutes.

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