Mustard and Parsley Chicken with Browned Sweet Potato

Ingredients

• Chicken Breast120 g
• Olive Oil2 teaspoon (10 ml)
• Mustard1 teaspoon (5 g)
• Garlic1/3 clove (1 g)
• Parsley1 tablespoon (4 g)
• Lemon Juice1 tablespoon (15 g)
• Sweet Potato1 medium (180 g)

Instructions

1. 1

   Step 1

   Heat water in a pot over high heat. In the meantime, marinate the chicken.

2. 2

   Step 2

   Shred the garlic and mix with the chicken, oil, mustard, chopped basil, lemon juice, salt and pepper to taste.

3. 3

   Step 3

   Let marinate for 5-10 minutes or skip this step if you don't have the time.

4. 4

   Step 4

   Wash, peel and slice the sweet potato. Put in a pot with boiling water and let boil for 8-10 minutes.

5. 5

   Step 5

   Once ready, remove and drain. Heat the remaining oil in a pan, add the sweet potato and cook each side for 1-2 minutes over medium heat until browned.

6. 6

   Step 6

   At the same time, heat a pan over high heat and once heated, add the chicken and let cook each side for 4-6 minutes over medium heat. Turn off.

7. 7

   Step 7

   Serve the mustard and parsley chicken with the brown sweet potato.

8. 8

   Step 8

   You can add a fresh salad seasoned with lemon juice, salt and pepper.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mustard and Parsley Chicken with Browned Sweet Potato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.