Honey Mustard Chicken with Sweet Potatoes and wilted Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb boneless, skinless chicken breasts (4 count)4 tsp honey mustard (recommended: Emeril's Smooth Honey Mustard)1/2 tbsp Extra Virgin Olive Oil1/2 c sliced onions3 cloves of garlic, minced20 oz of fresh spinach1/4 c fresh lemon juice4 medium sweet potatoes4 pats of butter4 tsp brown sugar
Pre-heat oven to 375 degrees.
Wash the sweet potatoes and trim off the ends. Wrap them in aluminum foil and place them in the oven until soft, about 45 to 50 minutes.
Mix the honey mustard and garlic powder until the powder dissolves evenly. Cover the chicken breasts with the honey mustard mix. Place in a shallow baking dish and cook in the oven for 30 minutes, or until golden brown and done in the center.
Sautee the onion until soft in 1/2 tbsp of olive oil. Add the garlic and cook for two minutes, until soft. Add spinach in batches and toss with onions and garlic. Add lemon juice and continue to sautee until the greens are dark and soft.
Plate each chicken breast with a mound of wilted greens and a sweet potato. If desired, the sweet potato can be topped with a pat of unsalted butter and a 1 tsp of brown sugar.
Serving Size: Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user EFALCONE45642.
Wash the sweet potatoes and trim off the ends. Wrap them in aluminum foil and place them in the oven until soft, about 45 to 50 minutes.
Mix the honey mustard and garlic powder until the powder dissolves evenly. Cover the chicken breasts with the honey mustard mix. Place in a shallow baking dish and cook in the oven for 30 minutes, or until golden brown and done in the center.
Sautee the onion until soft in 1/2 tbsp of olive oil. Add the garlic and cook for two minutes, until soft. Add spinach in batches and toss with onions and garlic. Add lemon juice and continue to sautee until the greens are dark and soft.
Plate each chicken breast with a mound of wilted greens and a sweet potato. If desired, the sweet potato can be topped with a pat of unsalted butter and a 1 tsp of brown sugar.
Serving Size: Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user EFALCONE45642.
Nutritional Info Amount Per Serving
- Calories: 347.0
- Total Fat: 8.0 g
- Cholesterol: 76.7 mg
- Sodium: 254.8 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 7.3 g
- Protein: 33.0 g
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