Ingredients

The following ingredients have 4 Servings
  • 4 chicken breasts (skinless and boneless)
  • 1/4 cup Dijon mustard
  • 3 tbsp. whole grain mustard
  • 3 tbsp. raw honey (optional)
  • 4 tbsp. chicken stock
  • 2 tbsp. olive oil
  • 4 sprigs fresh rosemary
  • Sea salt and freshly ground black pepper
  • 2 lbs. sweet potatoes (peeled and chopped)
  • 1/4 cup coconut or almond milk
  • 1/2 tsp. garlic powder
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat oven to 400 degrees F.
  • Combine the Dijon mustard, whole grain mustard, raw honey and chicken stock in a bowl.
  • Heat the olive oil in a skillet over medium-high heat.
  • Season the chicken breasts to taste and brown for 2 to 3 minutes on each side in the preheated skillet.
  • Coat the browned chicken breast with the mustard sauce, making sure to cover well.
  • Place in a baking dish, top each breast with a fresh rosemary sprig and bake in the oven for 25 to 30 minutes.
  • Bring a large saucepan of water to a boil, and add the sweet potatoes.
  • Cook the sweet potatoes, stirring occasionally, for 25 to 30 minutes.
  • Drain the water and mash the sweet potatoes in the saucepan with a potato masher.
  • Stir in the coconut or almond milk and garlic powder, then season to taste.
  • Serve the mustard chicken with the mashed sweet potatoes.