ROAST CHICKEN & SWEET POTATOES

Ingredients:

• 1 teaspoon Dijon mustard
• 2 tablespoons chopped dried thyme 
• 1 teaspoon extra-virgin olive oil, divided (7g)
• 150g boneless chicken breast 
• 250g sweet potatoes, peeled and cut into 1-inch pieces
• 1 large red onion, cut into 1-inch wedges
• Salt and pepper to taste

Method:

1. Position rack in lower third of oven; preheat to 450 degrees F. Place baking sheet in the oven to preheat.
2. Combine mustard, thyme, ½ teaspoon oil and 1/4 teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
3. Toss sweet potatoes and onion in a bowl with the remaining ½ teaspoon oil and 1/4 teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.
4. Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown on 160c to 30-35minutes.

Nutrition Facts:

• Calories: 538.5 Cal
• Protein: 40.1g
• Carbs: 68.5g
• Fat: 11.9g