Name: Mustard chicken with cumin sweet potato
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: olive oil cooking spray; 600g orange sweet potato, cut into 1cm-thick rounds; 2 medium red onions, cut into wedges; 10.00 gm ground cumin; 46.80 gm wholegrain mustard; 10.60 gm lemon juice; 500g chicken breast; 60g baby spinach; lemon wedges, to serve

Mustard chicken with cumin sweet potato

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Ingredients:

olive oil cooking spray
600g orange sweet potato, cut into 1cm-thick rounds
2 medium red onions, cut into wedges
10.00 gm ground cumin
46.80 gm wholegrain mustard
10.60 gm lemon juice
500g chicken breast
60g baby spinach
lemon wedges, to serve

Instructions:

Preheat your oven to 200°C/180°C fan. Combine sweet potato and onions in a roasting dish. Drizzle with oil, sprinkle with cumin, and season with salt and pepper. Mix well. Roast for 15-20 minutes, flipping the potatoes halfway, until tender.
Line a baking tray with parchment paper. Mix mustard and lemon juice in a small bowl. Heat a large frying pan over medium-high heat. Coat chicken with oil, season with salt and pepper, then pan-fry each side for 3 to 4 minutes until browned. Transfer chicken to the lined tray. Brush with mustard mixture and bake for 5 to 7 minutes until cooked through. Rest covered with foil for 5 minutes, then slice and serve.
Distribute potato, onion, chicken, and spinach evenly among plates and garnish with lemon wedges before serving.

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