Chicken and Sweet Potatoes with Mustard Sauce and Cornflakes



    • chicken breast fillet, skinless
      40 oz
    • sweet potato
      20 oz
    • olive oil
      30 ml
    • salt
      1 pinch
    • black pepper, fine ground
      1 pinch
    • sour cream, fat-free
      2 cups
    • yellow mustard
      2 oz
    • Dijon mustard
      1 oz
    • cornflakes
      2 cups


    1. Preheat oven to 180°C.
    2. Cut the chicken breast into strips of 1cm x 1cm x 5cm.
    3. Peel and cut the sweet potatoes into strips of 1cm x 1cm x 5cm.
    4. Put the sweet potato into baking bag and season with oil, salt and pepper.
    5. Place the sweet potato in an oven proof serving tray and bake them in the oven for 25 min.
    6. Mix the sweet potato with sour cream, sweet (yellow) mustard, Dijon mustard, chicken breast and sprinkle with cornflakes and bake for about 15-20 min.