Lemon Mustard Chicken with Sweet Potato Chips

Serves 4, Prep and Cook 30 mins

750g pkt frozen

sweet potato chips 2 tblsps lemon juice 2 tblsps wholegrain

mustard

1 tblsp honey

1 tblsp chopped fresh

rosemary

12 chicken tenderloins,

trimmed Mixed salad leaves,

to serve

1 Cook sweet potato chips according to packet directions.

2 Meanwhile, combine lemon juice, mustard, honey and rosemary in a jug. Season with salt and pepper. Transfer half to a large bowl. Add the chicken and toss to coat. Reserve remaining lemon mixture. 3 Heat a lightly oiled, large, non-stick frying pan over a medium to low heat. Add chicken in two batches. Cook, for 3 to 4 minutes on each side, or until browned and cooked through. Remove.

4 Transfer chicken to a platter. Drizzle with reserved lemon mixture. Serve with sweet potato chips and salad leaves.