INGREDIENTS:
- olive oil cooking spray - 600g orange sweet potato, cut into 1cm-thick rounds - 2 medium red onions, cut into wedges - 1 tablespoon ground cumin - 2 tablespoons wholegrain mustard - 2 teaspoons lemon juice - 3 (500g) chicken breast fillets, trimmed - 60g baby spinach - lemon wedges, to serve INSTRUCTIONS: Preheat oven to 200/180'c fan forced. Place sweet potato and onions in a roasting dish. Spray with oil. Sprinkle with cumin. Season with salt and pepper. Toss to combine. Roast for 15-20 minutes, turning potato halfway through cooking, or until tender. Meanwhile, line a baking tray with baking paper. Combine mustard and lemon juice in a small bowl. Heat a large frying pan over medium-high heat. Spray chicken with oil. Season with salt and pepper. Cook for 3 - 4 minutes each side or until browned. Transfer to prepared tray. Brush chicken with mustard mixture. Bake for 5 - 7 minutes or until cooked through. Remove from oven. Cover with foil. Stand for 5 minutes. Cut into slices. Divide potato, onion, chicken and spinach between plates. Serve with lemon wedges. (Source: Australia's Super Food Ideas March 2008)
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