·4 sweet potatoes, roughly chopped
·2 chicken breasts (boneless, skinless)
·½ cup fresh lemon juice (about 2 lemons)
·¼ cup extra virgin olive oil
·2 garlic cloves, minced
·1 tablespoon Dijon mustard
·1 teaspoon oregano
·1 teaspoon turmeric
·½ teaspoon salt
·½ teaspoon pepper
·1 cup chicken broth
·1 lemon, sliced for garnish
Preheat oven to 400°F. Arrange sweet potatoes in a deep baking pan. In a small mixing bowl, combine lemon juice, olive oil, garlic, mustard, oregano, turmeric, salt, pepper, and chicken broth. Whisk to combine. Place the chicken breasts over the sweet potatoes and pour lemon mixture on top. Bake for 30 minutes, then arrange lemon slices over chicken and continue baking for another 20-30 minutes, or until completely cooked through. Serve and enjoy!
I'd heard what The Free Company were doing around seasonality, biodiversity and no-dig farming and I was so pleased to see they also had a Veg Club. The quality is top notch including wonderful fresh salad which is a big win in our house.
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