- Ali
I'm a real foodie but I slightly resent the amout of time it can take to prepare and cook a meal when it's all eaten in 10 minutes! Anyone with me? That's why I love a simple supper recipe that tatses delicious and is super easy to prepare. And if it all fits into one pan even better. Let's face it simple one pan suppers are the real deal here!
This tasty simple chicken supper dish is so easy to prepare and most of it could be done in advance so you can simply start to cook the minute you're home in the evening. Give it a go and let me know how you get on. I love seeing what' son your plates!
Serves 4
Ingredients
600g sweet potatoes cut into wedges
2 tbsp olive oil, plus 2 tsp
4 skinless chicken breast fillets
1 lemon
3 tbsp maple syrup (or clear honey)
3 tbsp wholegrain mustard
2 garlic cloves, crushed
500g vegetables – I like a mix of broccoli spears, peppers, courgette, asparagus when in season etc
Directions
Put your largest non-stick baking tray in the oven and preheat to 220°C, fan 200°C, gas 7.
Toss the sweet potatoes in 1 tablespoon of the oil and some seasoning. Roast on the preheated baking tray for 15 minutes initially.
After 15 mins toss the vegetables with 2 teaspoons of oil and some seasoning and add to the pan with the potatoes to continue to roast for another 10 mins. Adjust timings if potatoes aren’t roasting quickly enough it will depend how large your wedges are.
Meanwhile, season the chicken fillets and heat 1 tablespoon of oil in a large non-stick frying pan. Fry the chicken over a medium-high heat, for about 3-4 minutes on each side or until golden brown.
Zest the lemon into a small bowl, add the maple syrup (or honey), mustard and garlic, then stir until well combined. Thinly slice the zested lemon.
Remove the potatoes and vegetables from the oven, nestle in the chicken fillets and lemon slices, then brush everything with the maple and mustard glaze.
Return the tray to the oven for 8-10 minutes or until the chicken is cooked through.
Divide between four plates and spoon over the juices from the tray to serve.
