Dijon, maple and rosemary chicken with grilled sweet potato
2 tsp, chopped
2 x 3 second spray(s)
skinless chicken breast
500 g, (Buy 2 x 250g) halved horizontally
orange sweet potato (kumara)
500 g, peeled, cut into 1cm thick rounds
- Combine maple syrup, mustard, vinegar and rosemary in a shallow glass or ceramic dish. Add chicken and turn to coat. Cover and set aside for 10 minutes to marinate.
- Meanwhile, place sweet potato and 2 tablespoons of water in a microwave-safe dish. Cover and microwave on High (100%) for 4 minutes or until almost tender. Drain.
- Preheat a chargrill or barbecue on medium-high. Lightly spray sweet potato and chicken with oil. Chargrill sweet potato and chicken for 2-3 minutes each side or until potato is tender and chicken is cooked through. Brush chicken with remaining marinade for first 2 minutes of cooking time. Serve chicken with potato.