Mustard And Rosemary Chicken

• 4 None chicken breasts
• 1 tbsp wholegrain mustard
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tbsp fresh rosemary leaves, finely chopped + sprigs, to serve
• 1 clove garlic, minced
• 1 1/4 lb baby potatoes, quartered
• 8.75 oz baby spinach leaves
• 1 1/2 tbsp butter
• 1 None lemon, cut into wedges

1. Coat chicken with mustard, lemon juice, oil, chopped rosemary and garlic. Heat a grill plate over high heat. Working in batches, cook chicken for 6-8 mins, until cooked through and browned.
2. Meanwhile, boil or steam potatoes until just tender. Drain. Toss with spinach and butter, until spinach starts to wilt and butter melts.
3. Serve chicken breasts with potatoes and lemon wedges. Garnish with rosemary sprigs.

chicken breasts, wholegrain mustard, lemon juice, olive oil, rosemary, clove garlic, baby potatoes, baby spinach, butter, lemon

Taken from recipes-plus.com/api/v2.0/recipes/24028 (may not work)