Cooking has become a little bit of a process for me these days. Every meal must now be photographed at different stages during preparation, then plated up and vetted for taste before I can consider whether it makes an appearance on the blog. Given that I am neither a talented photographer nor cook, you can imagine the number of rather average meals that I’ve been serving up lukewarm of late.
Thankfully, occasionally I get it right. And lucky for you the planets aligned earlier this week, resulting in the delicious meal that I’m going to share with you today!
Baked mustard chicken with coconutty sweet potato mash and greens
Two chicken breast fillets, trimmed
One large sweet potato, peeled and cut into small-ish chunks
Broccolini – cut into large pieces
Snow peas – ends cut off
Kale – roughly chopped
Loose-leaf spinach leaves
Coconut oil for sauteing
Tamari to taste
Three tbs coconut milk
1 heaped tbs coconut oil, melted
1 heaped tbs wholegrain mustard
1 clove garlic, crushed
1. Pre-heat oven to 180 degrees celcius
2. Coat chicken in marinade (I only left mine marinading while the oven was pre-heating and it was still very flavoursome)
3. Bake chicken 180 degree (Celcius) oven for around 15 – 20 minutes.
4. Fill a pot with salted water and add sweet potato. Bring to the boil and cook for approximately 15 minutes (or until sweet potato is soft). Drain and mash with coconut milk for a little sweetness and creaminess.
5. Sauté the vegies on a high heat for 1 -2 minutes, using a teaspoon of coconut oil and generous dash of tamari.
(Tip: If you’re following a Paleo diet just ditch the sweet potato and load up on the greens.)
And that’s it, dig in! A super yummy, super healthy meal in under 30 minutes. I must say, I really was pretty impressed with myself for throwing this one together. I know it’s not quite chef’s hat material, but for someone who previously had about a five-dish rotation going on, putting something together for myself without a recipe was very satisfying. I hope you enjoy it as much as I did – try it out over the long weekend and let me know what you think!
p.s If you’ve got any questions or don’t quite understand the method then drop me a line. It’s safe to say I haven’t quite got the hang of this recipe business yet…