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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

1 - 5
PersonalPoints™ per serving
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.