Honey-mustard chicken with kumara-sprout cakes
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 3g
Dietary fibre 9g
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