Mustard and Rosemary Chicken

Ingredients
- 4 chicken breast fillets
- 1 Tbsp wholegrain mustard
- 1 Tbsp fresh lemon juice + whole lemon for serving
- 1 Tbsp olive oil
- 1 Tbsp finely chopped rosemary leaves, plus extra sprigs, to serve
- 1 clove garlic, crushed
- 600g baby potatoes, quartered
- 250g baby spinach leaves
- 20g butter
Method
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1. Combine chicken, mustard, juice, oil, rosemary leaves and garlic in a bowl and toss well to coat chicken.
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2. Heat a chargrill plate on high. Cook chicken, in batches, for 6-8 minutes, until cooked through and browned.
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3. Meanwhile, in a medium saucepan filled with boiling water, boil potatoes until just tender. Drain.
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4. Place hot potatoes in a large bowl with spinach and butter, and toss gently until spinach starts to wilt and butter melts.
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5. Serve chicken fillets with potatoes and lemon wedges and top with extra rosemary sprigs.
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Tip: Chicken thigh fillets can be marinated in mustard mixture in refrigerator for several hours to intensify mustard and rosemary flavour.