Baked Mustard Chicken With Mashed Sweet Potatoes

Calories per serve: 559

Ingredients:

• 4 chicken breasts, skinless and boneless

• 1/4 cup Dijon mustard

• 3 tbsp. whole grain mustard

• 3 tbsp. raw honey (optional)

• 4 tbsp. chicken stock

• 2 tbsp. olive oil

• 4 sprigs fresh rosemary

• Sea salt and freshly ground black pepper

Mashed potato Ingredients

• 900g sweet potatoes, peeled and chopped

• 1/4 cup coconut or almond milk

• 1/2 tsp. garlic powder

• Sea salt and freshly ground black pepper

Preparation:

1. Preheat oven to 200 degrees C.

2. Combine the Dijon mustard, whole grain mustard, raw honey and chicken stock in a bowl.

3. Heat the olive oil in a skillet over medium-high heat.

4. Season the chicken breasts to taste and brown for 2 to 3 minutes on each side in the preheated pan.

5. Coat the browned chicken breast with the mustard sauce, making sure to cover well.

6. Place in a baking dish, top each breast with a fresh rosemary sprig and bake in the oven for 25 to 30 minutes.

7. Bring a large saucepan of water to a boil, and add the sweet potatoes.

8. Cook the sweet potatoes, stirring occasionally, for 25 to 30 minutes.

9. Drain the water and mash the sweet potatoes in the saucepan with a potato masher.

10. Stir in the coconut or almond milk and garlic powder, then season to taste.

11. Serve the mustard chicken with the mashed sweet potatoes.

Recipe credit: Paleo Leap