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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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!
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.
Make it gluten free: Use gluten-free stock and mustard.
Calories 489 cal
Kilojoules 2050 kJ
Total fat 10 g
Saturated fat 3 g
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