Mustard chicken with rosemary sweet potatoes and spinach with bacon


-4 thin cut, boneless skinless chicken breasts
-2 cups of honey dijon mustard sauce (you can get it.   premade or make your own)
-1/2 red onion
-2 or 3 strips of thick cut bacon
-4 cups of fresh spinach
-Lemon pepper to taste
-2 large sweet potatoes
-2 tbs rosemary
-4 tbs EVOO
– Course ground black pepper to taste

-Cut sweet potatoes into cubes and place on a baking sheet.
-Drizzle potatoes with EVOO until coated.
-Sprinkle rosemary on he sweet potatoes.
-Grind black pepper on to of sweet potatoes. Mix to coat.
-Bake at 400 degrees for 30 minutes

-Place chicken in a deep dish, such as a brownie pan or casserole.
-Pour 1/2 honey dijon sauce over chicken. Flip and coat other side.
-Chop red onion and place on top.
-Bake at 375 for 25 minutes

-Cook bacon in snall frying pan
-Add spinach
-Sprinkle with lemon pepper, mix to coat.
– Cover with a lid and steam for 5-8 minutes.

Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes

This was so good, if I do say so myself! We loved it and aside from the bacon, it was healthy. Also, it was really easy.I will definitely make this again.

Posted from WordPress for Android


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