Honey-mustard chicken with sweet potato cakes
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Time to make:
$3.00 per serve
(at time of publication)
Full ingredients list:
3 medium sweet potatoes (750g), peeled, chopped
300g Brussels sprouts, halved
500g skinless chicken-thigh fillets
1/3 cup reduced-salt chicken stock
2 teaspoons wholegrain mustard
1 tablespoon honey
400g frozen mixed vegetables, steamed, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Bring 2 medium saucepans of water to the boil. Cook sweet potatoes and Brussels sprouts in separate pans until tender. Drain veg and mash together; season with cracked black pepper.
Step 2 Spray a large non-stick frying pan with olive oil; set over high heat. Add chicken in 2 batches; cook for 3–4 minutes per side, or until slightly golden. Return all chicken to pan. Add stock, mustard and honey with 1/4 cup water; cook for 7–8 minutes, or until chicken is cooked through and sauce reduces.
Step 3 Meanwhile, set another large frying pan over high heat; spray with oil. Shape mash into 8 small flat patties; cook for 4–5 minutes per side, or until slightly golden.
Step 4 Top sweet potato cakes with sliced chicken, drizzle with sauce and serve with steamed vegies.
About this recipe
First published: August 2014