Honey-mustard chicken with kumara-sprout cakes

Our honey-mustard chicken with sweet potato-sprout cake recipe takes the hassle out of weeknight dinners, easy and quick to make in 30 minutes. Delicious!

Serves: 4

Time to make: 30 mins

Ingredients

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2 orange kumarasweet-potatoX, peeled (750g)
300g Brussels sprouts
spray oil
600g boneless and skinless chicken thighs
⅓ cup liquid no-added salt chicken stock
2 teaspoons wholegrain mustard
1 tablespoon liquid honey
400g steamed frozen mixed vegetables

Instructions

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1 Cook kumara and sprouts in separate pans in boiling, lightly salted water until tender. Drain then mash together. Season with pepper.

2 Heat a non-stick pan with oil spray. Cook chicken in 2 batches until lightly golden. Return all chicken to pan. Add stock with mustard, honey and 1/4 cup water. Cook for 7-8 minutes or until tender and sauce is reduced.

3 Meanwhile, heat another large non-stick pan with oil spray. Add kumara-sprout mash. Cook each side for 4-5 minutes or until lightly golden. Cut in wedges. Serve with sliced chicken thighs drizzled with sauce, and vegetables.

Variations

Make it gluten free: Use gluten-free stock and mustard.

Nutrition Info (per serve)

Calories 489 cal

Kilojoules 2050 kJ

Protein 36 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 60 g

Sugar 16 g

Dietary fibre 9 g

Sodium 250 mg

Calcium 80 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.