Mustard Chicken With Cumin Sweet Potato
Ingredients
- Olive oil cooking spray
- Orange sweet potato, cut into 1cm-thick rounds - 600g
- Medium red onions, cut into wedges - 2
- Ground cumin - 1 tbs
- Wholegrain mustard - 2 tbs
- Lemon juice - 2 tsp
- Chicken breast fillets, trimmed - 3 (500g)
- Baby spinach - 60g
- Lemon wedges - To serve
Instructions
- Preheat oven to 200°C/180°C fan-forced. Place sweet potato and onions in a roasting dish. Spray with oil. Sprinkle with cumin. Season with salt and pepper. Toss to combine. Roast for 15 to 20 minutes, turning potato halfway through cooking, or until tender.
- Meanwhile, line a baking tray with baking paper. Combine mustard and lemon juice in a small bowl. Heat a large frying pan over medium-high heat. Spray chicken with oil. Season with salt and pepper. Cook for 3 to 4 minutes each side or until browned. Transfer to prepared tray. Brush chicken with mustard mixture. Bake for 5 to 7 minutes or until cooked through. Remove from oven. Cover with foil. Stand for 5 minutes. Cut into slices.
- Divide potato, onion, chicken and spinach between plates. Serve with lemon wedges.