Mustard Chicken

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.