Honey-Mustard Chicken & Sweet Potato Mash (HC)
Ingredients
- 160g sweet potato, peeled and cut into small chunks
- 1 heaped tsp wholegrain mustard
- 1 heaped tsp honey
- 1 tsp lemon juice
- ½ tsp garlic powder
- Black pepper, to taste
- 1 tsp olive oil
- 1 chicken breast, approximately 100–130g
- 100g broccoli florets
- 80g green beans
- 1 tsp butter
- Salt, to taste
Instructions:
Place the sweet potato in a saucepan, cover with water and bring to the boil. Simmer for 12–15 minutes, until tender.
Preheat the air fryer to 180°C.
Mix the wholegrain mustard, honey, lemon juice, garlic powder, black pepper and olive oil in a bowl. Reserve a little glaze in a separate bowl before adding the chicken.
If the chicken breast is particularly thick, flatten it slightly to an even thickness. Coat with the glaze.
Place the chicken in the air fryer basket and cook for approximately 16–20 minutes (will depend on thickness), turning halfway through. Brush with the reserved glaze during the final 2–3 minutes.
Check the chicken is cooked through: cut into the thickest part and make sure it’s steaming hot, with no pink meat and clear juices. Cook for longer if needed, then rest for 3–5 minutes before slicing.
Meanwhile, steam or boil the broccoli and green beans for 4–6 minutes, until tender.
Drain the sweet potato well and allow it to steam-dry in the warm saucepan for 1–2 minutes. Mash with the butter and season with pepper and salt to taste.
Serve the sliced chicken with the sweet potato mash, broccoli and green beans.
Note - No air fryer? Preheat oven to 200°C (fan 180°C) and bake the glazed chicken on a lined baking tray for 20–25 minutes, turning halfway through and brushing with reserved glaze during the final 5 minutes.