Creamy mustard chicken with warm kumara salad
Nutrition Info.(per serve)
- 1 small kumarasweet-potatoX, cut in small chunks
- spray oil
- 1 clove garlic, finely chopped
- 1 spring onion, sliced
- 150g chicken breast, in 1cm slices
- 1 cup sliced green beans
- 1 cup sliced mushrooms
- 3 cups fresh rocketarugulaX leaves
- 2 tablespoons Dijon mustard
- ¼ cup low-fat plain yoghurt
- 2 tablespoons lemon juice
- 2 teaspoons olive oil
- fresh thyme and black pepper, to garnish
Total fat 24g
Saturated fat 5g
Dietary fibre 12g
1 Preheat oven to 200°C. Line a baking dish with baking paper. Place kumara in dish and spray with oil. Bake for 20-25 minutes, until tender and golden.
2 Meanwhile, spray a large frying pan with oil and set over a medium-high heat. Add garlic and spring onion and cook, stirring, for 2 minutes. Add chicken and cook, stirring, for 5 minutes, or until golden and just cooked through. Remove pan ingredients and set aside.
3 Add beans and mushrooms to pan and cook, stirring, for 5 minutes, until tender. Reduce heat. Add half of the rocket and cook until wilted. Add mustard, yoghurt, half of the lemon juice and chicken and stir to combine and heat through. Remove from heat.
4 In a small bowl, combine remaining lemon juice and olive oil to make vinaigrette. In a medium bowl, place kumara and remaining rocket. Add dressing and toss well. Serve chicken with salad on the side and garnish with thyme and black pepper.
Make it gluten free: Check mustard is gluten free.
Make it vegan: Substitute tofu or Sunfed chicken-free chicken for chicken. Use coconut yoghurt.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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