Mustard and Parsley Chicken with Mashed Sweet Potatoes

Ingredients

• Chicken Breast120 g
• Olive Oil1/2 tablespoon (5 ml)
• Mustard1 teaspoon (5 g)
• Garlic1/3 clove (1 g)
• Parsley1 tablespoon (4 g)
• Lemon Juice1 tablespoon (15 g)
• Sweet Potato1 medium (180 g)
• Milk2 tablespoon (30 ml)
• Butter1/2 tablespoon (15 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, drain and smash using a fork. Mix with the milk, butter and salt to taste.

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 mashed 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 Mashed Sweet Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.