Lovely Lemon Pepper Chicken and Salad

This is a great meal to have after a run or a workout!

photo-19

Ingredients

2 Chicken breasts
Juice of half a lemon
1 tsp. pepper
1 clove of garlic, crushed
½ tsp Dijon mustard
1 tbsp. olive oil

1 medium sweet potato
½ bag baby spinach
¼ cucumber
2 tbsp mixed seeds
1 tsp balsamic vinegar
1 tsp olive oil

Salt and Pepper

Directions

Pre-heat the oven to 180°C. In a small bowl mix together the lemon juice, olive oil, crushed garlic, ground pepper and Dijon mustard. Place the chicken breasts into an oven proof dish and brush the sauce over top.

Peel and chop the sweet potato into small cubes, slightly larger than dice. Brush with a small amount of oil and season lightly with salt and pepper. Arrange on an oven-proof dish and place in the oven, along with the chicken. Bake for 25 minutes.

Meanwhile, place the baby spinach in a salad bowl, chop the cucumber and add with the mixed seeds. To make a super quick dressing, mix the balsamic vinegar and olive oil and drizzle over the salad. Once the sweet potato is cooked, toss into the greens.

Slice the chicken and serve alongside the salad.