Mustard & Rosemary Chicken
This Mustard and Rosemary Chicken is a quick, nutritious weeknight dinner the whole family will love.
Recipe Tip Chicken thigh fillets can be marinated in mustard mixture in refrigerator for several hours to intensify mustard and rosemary flavour.
Ingredients
- 4 chicken breast fillets
- 1 tablespoons wholegrain mustard
- 1 lemon juice
- 1 tablespoons rosemary leaves, finely chopped
- 1 clove garlic, crushed
- 600 grams baby potatoes, quartered
- 250 grams baby spinach leaves
- 20 grams butter
- 1 tablespoons olive oil
- 4 chicken breast fillets
- 1 tablespoons wholegrain mustard
- 1 lemon juice
- 1 tablespoons rosemary leaves, finely chopped
- 1 clove garlic, crushed
- 600 grams baby potatoes, quartered
- 250 grams baby spinach leaves
- 20 grams butter
- 1 tablespoons olive oil
- Step 1 of 5Combine chicken, mustard, juice, oil, rosemary leaves and garlic in a bowl and toss well to coat chicken.
- Step 2 of 5Heat a chargrill plate on high. Cook chicken, in batches, for 6-8 minutes, until cooked through and browned.
- Step 3 of 5Meanwhile, in a medium saucepan filled with boiling water, boil potatoes until just tender. Drain.
- Step 4 of 5Place hot potatoes in a large bowl with spinach and butter, and toss gently until spinach starts to wilt and butter melts.
- Step 5 of 5Serve chicken fillets with potatoes and lemon wedges and top with extra rosemary sprigs.
Method
- Step 1 of 5Combine chicken, mustard, juice, oil, rosemary leaves and garlic in a bowl and toss well to coat chicken.
- Step 2 of 5Heat a chargrill plate on high. Cook chicken, in batches, for 6-8 minutes, until cooked through and browned.
- Step 3 of 5Meanwhile, in a medium saucepan filled with boiling water, boil potatoes until just tender. Drain.
- Step 4 of 5Place hot potatoes in a large bowl with spinach and butter, and toss gently until spinach starts to wilt and butter melts.
- Step 5 of 5Serve chicken fillets with potatoes and lemon wedges and top with extra rosemary sprigs.
Method
- Step 1 of 5Combine chicken, mustard, juice, oil, rosemary leaves and garlic in a bowl and toss well to coat chicken.
- Step 2 of 5Heat a chargrill plate on high. Cook chicken, in batches, for 6-8 minutes, until cooked through and browned.
- Step 3 of 5Meanwhile, in a medium saucepan filled with boiling water, boil potatoes until just tender. Drain.
- Step 4 of 5Place hot potatoes in a large bowl with spinach and butter, and toss gently until spinach starts to wilt and butter melts.
- Step 5 of 5Serve chicken fillets with potatoes and lemon wedges and top with extra rosemary sprigs.