Step 1: Cook sweet potato chips according to packet directions.
Step 2: Meanwhile, combine lemon juice, mustard, honey and rosemary in a jug and season with salt and pepper and transfer half to a large bowl and add the chicken and toss to coat, reserving remaining lemon mixture.
Step 3: Heat a lightly oiled, large, non-stick frying pan over a medium to low heat and add chicken in two batches and cook, for about 3 to 4 minutes on each side, or until browned and cooked through.
Step 4: Remove and transfer chicken to a platter and drizzle with reserved lemon mixture and serve with sweet potato chips and salad leaves.
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