Dijon, maple and rosemary chicken with grilled sweet potato
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
During the week, meat and three veg is a quick way to get dinner on the table, but with this recipe, you’ll find that the staple dish has become more vibrant with a simple marinade. Mustard, vinegar and maple transform to give a wonderful sweet and tangy flavour to the chicken.
Ingredients
Maple syrup
2 tsp
Dijon mustard
1 tbs
Balsamic vinegar
1 tbs
Fresh rosemary
2 tsp, chopped
Oil spray
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
Instructions
1
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.
2
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.
3
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.
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