Mustard Chicken with Roast Veg Medley

This Mustard Chicken is a fantastic midweek meal that’s fast to whip up and tastes incredible!

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Ingredients :

• 5 large Potatoes
• 1 large Sweet Potato
• 1 large Beetroot
• 1 Yellow Capsicum
• 500g Chicken Thighs
• 250ml Greek Yoghurt
• 2 tbsp Seeded Mustard
• 2 tbsp Lemon Juice
• 2 tbsp Water
• Salt & Pepper
• Oil

Method :

1. Preheat the oven to 180°C.
2. Dice potatoes, sweet potato, and beetroot and place on a baking tray. Drizzle with oil, and add salt and pepper. Roast in the oven until crispy.
3. Slice capsicum and place on a baking tray. Season with salt and pepper and roast in the oven for 8-10 minutes.
4. Dice chicken thighs and place into a medium mixing bowl. Add greek yoghurt, seeded mustard, lemon juice, and water and stir.
5. Add chicken to a large frying pan over medium heat and cook until tender and the sauce has reduced down.
6. Once the chicken is cooked and vegetables are roasted, serve together with a dollop of greek yoghurt.

This recipe by A Better Choice.

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