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:
Preheat oven to 200 degrees C.
Combine the Dijon mustard, whole grain mustard, raw honey and chicken stock in a bowl.
Heat the olive oil in a skillet over medium-high heat.
Season the chicken breasts to taste and brown for 2 to 3 minutes on each side in the preheated pan.
Coat the browned chicken breast with the mustard sauce, making sure to cover well.
Place in a baking dish, top each breast with a fresh rosemary sprig and bake in the oven for 25 to 30 minutes.
Bring a large saucepan of water to a boil, and add the sweet potatoes.
Cook the sweet potatoes, stirring occasionally, for 25 to 30 minutes.
Drain the water and mash the sweet potatoes in the saucepan with a potato masher.
Stir in the coconut or almond milk and garlic powder, then season to taste.
Serve the mustard chicken with the mashed sweet potatoes.
Recipe credit: Paleo Leap