Mustard Chicken
with Roasted Rosemary Sweet Potato & Greens
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Baby Spinach Leaves
2
Garlic
330 g
Chicken Thigh
1 packet
Wholegrain Mustard
1
Zucchini
1 packet
Rosemary
2
Sweet Potato
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1 cm chunks. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time. Pick and finely chop the rosemary leaves. Place the sweet potato, rosemary, a drizzle of olive oil and a good pinch of salt and pepper on the oven tray lined with baking paper. Toss to coat, then bake in the oven for 20-25 minutes, or until tender.
While the sweet potato is roasting, peel and crush the garlic. In a medium bowl, combine the honey, wholegrain mustard, vinegar, 1/2 of the garlic, a drizzle of olive oil and a pinch of salt and pepper. Add the chicken thigh and toss to combine. Set aside.
Slice the zucchini into 0.5 cm rounds.
Heat a medium frying pan over a medium-high heat. Add the chicken thigh and cook, brushing with the remaining marinade, for 2 minutes on each side, until golden and sticky. Transfer to the second oven tray lined with baking paper and pour over any remaining honey-mustard marinade. Bake for 6-10 minutes, or until cooked through. TIP: The chicken is cooked through when it is no longer pink in the middle.
While the chicken is cooking, wipe out the frying pan. Return the pan to a medium-high heat with the butter and a dash of olive oil. Add the remaining garlic and zucchini and cook for 2-3 minutes, or until softened and fragrant. Add the baby spinach leaves and cook, stirring, for 1-2 minutes or until just wilted. Season with a pinch of salt and pepper.
Divide the honey-mustard chicken, roasted rosemary sweet potato and the greens between plates. Drizzle with any excess honey-mustard sauce from the tray.
