An all-in-one main course with the chicken baking on top of the vegetables. If you want a green vegetable with it, use French green or runner beans.
- 2 tbsp olive oil
- 2 tsp chopped fresh thyme
- 2 tbsp Dijon mustard
- 2 tsp grated lemon rind
- 2 tsp paprika
- 4 boneless, skinless chicken breasts
- Salt and freshly ground pepper
- 2 sweet potatoes, cut into 1-inch cubes
- 2 leeks, white and light green part only, sliced
- 1 cup chicken stock
- 2 tbsp balsamic vinegar
Preheat oven to 400°F.
Combine 1 tbsp olive oil, thyme, mustard, lemon rind and paprika. Reserve 1 tbsp of mixture, and brush the rest over chicken breasts. Season with salt and pepper.
Heat remaining 1 tbsp oil in a large ovenproof skillet over medium heat. Add chicken breasts and cook 2 minutes per side or until browned. Remove from skillet and toss in sweet potatoes. Saute for 1 minute, add leeks and saute for 2 minutes. Add stock, reserved mustard mixture and balsamic vinegar and bring to boil. Reduce heat, return chicken breasts and place over vegetables. Cover skillet.
Place in oven and bake for 15 to 20 minutes or until chicken juices run clear. Slice chicken breasts and serve over vegetables. Drizzle over pan liquid.