Mustard & fennel seed roast chicken, grilled asparagus, sweet potato, spinach & quinoa salad – MUSTCHIC

Heating Instructions: Preheat oven to 180°C Bake the Chicken in its current container with the lid on for 12 min. A min before the chicken is ready remove the lid and drop the Asparagus on top and bake for a further min. To plate up, squeeze the lemon into the salsa verde and drizzle over the chicken and vegetables. Enjoy!

Ingredients : Chicken, sweet potatoes, quinoa, asparagus, spinach, olive oil, parsley, capers, shallot, mint, garlic, white pepper, wholegrain mustard, coriander seeds, fennel seeds, lemon zest.

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left to order for next Monday