Ingredients (serves 4)
- Olive oil cooking spray
- 600g orange sweet potato, cut into 1cm-thick rounds
- 2 medium red onions, cut into wedges
- 1 tablespoon ground cumin
- 2 tablespoons wholegrain mustard
- 2 teaspoons lemon juice
- 3 (500g) chicken breast fillets, trimmed
- 60g baby spinach
- Lemon wedges, to serve
Preheat oven to 200°C/180°C fan-forced. Place sweet potato and onions in a roasting dish. Spray with oil. Sprinkle with cumin. Season with salt and pepper. Toss to combine. Roast for 15 to 20 minutes, turning potato halfway through cooking, or until tender.
Meanwhile, line a baking tray with baking paper. Combine mustard and lemon juice in a small bowl. Heat a large frying pan over medium-high heat. Spray chicken with oil. Season with salt and pepper. Cook for 3 to 4 minutes each side or until browned. Transfer to prepared tray. Brush chicken with mustard mixture. Bake for 5 to 7 minutes or until cooked through. Remove from oven. Cover with foil. Stand for 5 minutes. Cut into slices.
Divide sweet potato, onion, chicken and spinach between plates. Serve with lemon wedges.