rosemary chicken and roasted sweet potato
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rosemary chicken and roasted sweet potato
  • 400g sweet potatoes, peeled and thinly sliced
  • ¾ cup (55g) grated parmesan
  • ¼ cup (60ml) olive oil
  • sea salt and cracked black pepper
  • 1 tablespoon olive oil, extra
  • 4 chicken breast fillets, trimmed
  • ½ cup (125ml) chicken stock
  • 1 teaspoon chopped rosemary leaves
  • 2 tablespoons wholegrain mustard
  • 70g baby spinach leaves