Baked Mustard Chicken With Mashed Sweet Potatoes

Calories per serve: 559


  • 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


  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

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