Rosemary Chicken And Roasted Sweet Potato
Ingredients
- 400 g sweet potatoes, peeled and thinly sliced
- ¾ cup (55g) grated parmesan
- ¼ cup (60ml) olive oil
- sea salt and cracked black pepper
- 1 tablespoon olive oil, extra
- 4 chicken breast fillets, trimmed
- ½ cup (125ml) chicken stock
- 1 teaspoon chopped rosemary leaves
- 2 tablespoons wholegrain mustard
- 70 g baby spinach leaves
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