Spicy Mustard Chicken with Sweet Potato Fries

This was the first time creating this dish exactly like this. Typically for this chicken dish we go with Dijon mustard but this time I wanted to add a little bit of a different flavor and I was also in the mood to make some homemade mustard.

Homemade mustard is so much tastier than the store bought version and better yet it doesn’t contain any preservatives, fillers or additives used to increase the shelf life. I am sure that many of you are already thinking “boy I could never do that”. But it was so easy.

For this we used some dried Chinese Mustard powder. It was 8 tablespoons of powder to 7 tablespoons of cold water. Mix and use. Now where the real fun comes in is not for this meal but for future uses of this mustard.

Once you’ve mixed your own mustard you then store at room temperature. Mustard is very hot when it is first blended. If you prefer a milder mustard, store at room temperature for 6-8 weeks, 5-6 weeks for a medium heat mustard and 2-4 weeks for hot. Once you have reached your desired heat level place in the refrigerator as refrigeration halts the mellowing process almost immediately. I use a sticky to mark my container with the creation date so that I can refrigerate after two weeks.

Usually when we have sweet potatoes baked in the oven I like to slice them like chips but I have been seeing quite a few blogs that were showing sweet potato fries and we haven’t had them like this in forever so I wanted to try those as well.

Don’t be afraid to experiment a little bit. A healthy, leaner lifestyle is easier to achieve when your taste buds are constantly awaken to new textures and flavors.

What You’ll Need

• 1 lb. of skinless chicken breasts
• 2 Tsp olive oil
• ¾ Cup of Low Sodium Chicken Broth
• ½ Yellow Onion
• Fresh Ground Black Pepper
• 2-3 Tbsp Homemade Chinese Mustard
• 2 Medium Sweet Potatoes
• 1 Tbsp Manzanillo Seasoning

What to Do

1. To make the homemade mustard mix 8 Tbsp of Chinese Mustard Powder with 7 Tbsp cold water and then set to the side
2. Turn your oven on to 375°
3. Slice your potatoes into medium thick fry style slices sprinkle about 1 tbsp of Manzanillo seasoning over the fries
4. Bake fries in the oven for 30-35 minutes (I like mine to be just a little crunchy)
5. Cut your chicken into tender strips
6. Cut your onions into slices
7. Add the olive oil to the skillet and turn the stove to medium and then add the chicken and pepper seasoning and the cook until chicken is no longer pink (about 5 minutes)
8. Add the broth and onion and then add two tablespoons of mustard to the top of the chicken (coast as evenly as possible – I used a basting brush)
9. Cover and cook for an additional five minutes
10. Remove from skillet and for additional flavor add the remaining tbsp of mustard before you serve

Serves 2

Nutritional Information (per serving)