Mustard chicken with cumin sweet potato

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How to make Mustard chicken with cumin sweet potato

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

Ingredients

  • olive oil cooking spray
  • 600g orange sweet potato, cut into 1cm-thick rounds
  • 2 medium red onions, cut into wedges
  • 1 tablespoon ground cumin
  • 2 tablespoons wholegrain mustard
  • 2 teaspoons lemon juice
  • 3 (500g) chicken breast fillets, trimmed
  • 60g baby spinach
  • lemon wedges, to serve

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 Divide potato, onion, chicken and spinach between plates. Serve with lemon wedges.

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