Ingredients (serves 4)
- Olive oil cooking spray
- 600g orange sweet potato, cut into 1cm-thick rounds
- 2 medium red onions, cut into wedges
- 1 tablespoon ground cumin
- 2 tablespoons wholegrain mustard
- 2 teaspoons lemon juice
- 3 (500g) chicken breast fillets, trimmed
- 60g baby spinach
- Lemon wedges, to serve
Method:
- Preheat oven to 200°C/180°C fan-forced.
- Place sweet potato and onions in a roasting dish. Spray with oil. Sprinkle with cumin. Season with salt and pepper. Toss to combine.
- Roast for 15 to 20 minutes, turning potato halfway through cooking, or until tender.
- Meanwhile, line a baking tray with baking paper.
- Combine mustard and lemon juice in a small bowl. Heat a large frying pan over medium-high heat.
- Spray chicken with oil. Season with salt and pepper. Cook for 3 to 4 minutes each side or until browned. Transfer to prepared tray.
- Brush chicken with mustard mixture. Bake for 5 to 7 minutes or until cooked through.
- Remove from oven. Cover with foil. Stand for 5 minutes. Cut into slices.
- Divide sweet potato, onion, chicken and spinach between plates.
- Serve with lemon wedges.