Roast Sweet Potato and Rosemary Chicken

  • 400gram sweet potato
  • 3/4 cup grated parmesan cheese
  • 1/4 cup olive oil
  • sea salt and cracked pepper
  • 1Tbsp olive oil extra
  • 4 x 200gram chicken breasts
  • 1/2 cup chicken stock
  • 1 tsp rosemary
  • 2 Tbsp wholeseed mustard
  • 70grams baby spinach leaves

Preheat oven to 200 degrees.

Place the sweet potato, half the parmesan and oil in a bowl and toss to combine. Layer the sweet potato on a baking tray lined with non stick baking paper, sprinkle over the remaining parmesan and bake for 25 mins or until golden.

Heat a large fry pan over high heat. Add the extra oil and cook for 3 mins on each side. Place on a baking tray and cook for a further 10 mins in oven, or until cooked through. Slice chicken in half diagonally.

Add stock, rosemary and wholeseed mustard to the pan and cook for 2 mins.

To serve, cut the sweet potato into squares. (I cut into circles to start with so dont need to do this step). Top with spinach and chicken and drizzle sauce over the top.

* Serves 4.

* Source: Donna Hay, Simple Essentials Chicken.

 

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