Ingredients
- 2 tablespoons honey
- 1 tablespoon wholegrain mustard
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, crushed
- 1½ tablespoons olive oil
- 500 g chicken tenderloins, fat trimmed
- 600 g sweet potatoes, cut into 1 cm-thick slices
- 1 red onion, cut into thin wedges
- 4 (350 g) fresh corn cobbettes
- 250 g cherry tomatoes
- 1 bunch asparagus, trimmed
- 60 g reduced fat feta cheese, crumbled
Method
Step 1
To made marinade, mix honey, mustard, Worcestershire sauce, garlic and 1 tablespoon olive oil in a large shallow dish. Add chicken. Turn to coat evenly. Cover and refrigerate for 15 minutes.
Step 2
Meanwhile, place sweet potato and onion in a large roasting pan. Drizzle with remaining ½ tablespoon oil. Toss well, then spread evenly over base of pan. Season with freshly ground pepper. Bake in a preheated 220 °C oven (fan-forced) for 15 minutes.
Step 3
Remove pan from oven. Add marinated chicken pieces and corn, distributing evenly in hot pan. Scatter cherry tomatoes and asparagus over top and spoon over any remaining marinade.
Step 4
Return pan to same oven. Bake for a further 15 minutes, or until chicken is cooked and vegetables are tender. Remove from oven. Sprinkle with feta. Season with freshly ground pepper.
Tips
- Chicken can be marinated in honey mustard mixture 1 day ahead. Keep covered in the fridge until ready to cook.
- Fresh corn cobbettes are available from the fruit and vegetable section in major supermarkets.
