Skip to content

Lazy Sheet Pan Dinner

  • Serves: 4
  • Time required: 60 mins
  • Origin: Adapted from Revi's Kitchen

Ingredients

  • 800g sweet potato
  • 2 chicken breasts
  • 1 cup frozen peas
  • 1 tsp paprika
  • 1 tsp onion powder
  • salt and pepper
  • butter for sweet potatoes

Mustard Cream Sauce

  • 1/4 cup Greek yogurt
  • 2 tbsp dijon mustard
  • 1 tbsp yellow mustard
  • 1 tbsp honey
  • Juice of 1/2 lemon
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tbsp hot sauce

  • Salt and pepper to taste

  • [amount] [object], [preparation]

  • e.g. 4 garlic cloves, minced

Method

  1. Preheat oven to 200°C/400°F. Pepare a roasting dish with aluminium foil. Wash the sweet potatoes (800g)
  2. Carefully poke sweet potatoes with a fork and roast for 35 minutes.
  3. Meanwhile, mix the mustard cream sauce ingredients together in a bowl: Greek yogurt (1/4 cup), dijon mustard (2 tbsp), yellow mustard (1 tbsp), honey (1 tbsp), lemon juice (1/2 lemon), garlic powder (1/2 tsp), paprika (1/2 tsp), hot sauce (1 tbsp), and salt and pepper to taste.
  4. Remove the sweet potatoes from the oven. Move them to the side of the pan and add the chicken (2 breasts) and peas (1 cup) to the same pan. Season the chicken and peas with paprika (1 tsp) and onion powder (1 tsp). Bake for an additional 25 minutes or until chicken reaches 74°C/165°F.
  5. Plate by cutting open a sweet potato length-wise and adding a bit of butter to each half, using a fork to lightly mash up the butter with the potato. Add sliced chicken, roasted peas, and a drizzle of the mustard cream sauce.