Ingredients
- 750 grams frozen sweet potato chips (1 packet)
- 2 tablespoons lemon juice
- 2 tablespoons wholegrain mustard
- 1 tablespoon honey
- 1 tablespoon rosemary, fresh and chopped
- Salt, to taste
- Pepper, to taste
- 1 kilograms chicken tenderloins, trimmed (12 tenderloins specified)
- Mixed salad leaves, to serve
How to Make
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Step 1: Cook sweet potato chips according to packet directions.
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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.
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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.
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Step 4: Remove and transfer chicken to a platter and drizzle with reserved lemon mixture and serve with sweet potato chips and salad leaves.
We hope you enjoy this recipe!
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