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:
- Position rack in lower third of oven; preheat to 450 degrees F. Place baking sheet in the oven to preheat.
- Combine mustard, thyme, ½ teaspoon oil and 1/4 teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
- 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.
- 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