Name: Mustard and rosemary chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 4 chicken breast fillets; 1 tablespoon wholegrain mustard; 1 tablespoon fresh lemon juice; 1 tablespoon olive oil; 1 tablespoon finely chopped rosemary leaves, plus extra sprigs, to serve; 1 clove garlic, crushed; 600 gram chat potatoes, quartered; 250 gram baby spinach leaves; 20 gram butter; 1 lemon, cut into wedges

Mustard and rosemary chicken

Tender mustard and rosemary marinated chicken breast works perfectly with buttery roast potatoes and steamed spinach. This is a quick, nutritious weeknight dinner the whole family will love.

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Serves 4

Prep

Cook

15M

Total

20M

Ingredients

4 chicken breast fillets

1 tablespoon wholegrain mustard

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 tablespoon finely chopped rosemary leaves, plus extra sprigs, to serve

1 clove garlic, crushed

600 gram chat potatoes, quartered

250 gram baby spinach leaves

20 gram butter

1 lemon, cut into wedges

Method

1.Combine chicken, mustard, juice, oil, rosemary leaves and garlic in a bowl and toss well to coat.

2.Heat a chargrill plate on high. Cook chicken, in batches, for 6-8 minutes, until cooked through and browned.

3.Meanwhile, boil, steam or microwave potatoes until just tender. Drain. Place hot potatoes in a large bowl with spinach and butter, and toss gently until spinach starts to wilt and butter melts.

4.Serve chicken fillets with potatoes and lemon wedges and top with extra rosemary sprigs.

Chicken thigh fillets can be marinated in mustard mixture in refrigerator for several hours to intensify mustard and rosemary flavour.
Note

Woman's Weekly Food

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