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Photo of Dijon, maple and rosemary chicken with grilled sweet potato by WW

Dijon, maple and rosemary chicken with grilled sweet potato

Total Time
30 min
15 min
15 min
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.


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


  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.


SERVING SUGGESTION: Steamed green beans and steamed zucchini cut into batons.