Firstly prepare the sweet potato:

• 1 lb/500gm sweet potato
  
  
• Olive oil
  
  
• Salt and pepper
  
  

Here's what to do:

•    Preheat oven to 400F/200C

•    Peel the sweet potato and slice thinly

•    Lay the sliced sweet potato on a baking tray lined with oiled baking paper

•    Sprinkle a little cooking oil over the sweet potato with a little salt and pepper and place a second layer, finishing off with a little oil, salt and pepper

•    Bake for 25 minutes and it will be ready as the chicken has finished cooking

•    As soon as it is cooked, remove it from the baking paper, as it tends to stick.

Now, cook the chicken with mustard sauce:

You'll need:

•    1 lb/500gm chicken breast, cut chunkily

•    1 onion, chopped

•    2 sticks celery, diced

•    2 carrots, cut small

•    2 tbsp chicken stock powder

•    1 cup water

•    2 tsp plain flour

•    1 tbsp seeded mustard

•    2 cups frozen peas
   

Here's how to cook the chicken breast:

•    Into a hot non-stick pan, brown onions and chicken meat

• If you're using a pan that is non-stick for this recipe, heat a tablespoon of oil firstly
  

•    Add in all other dry ingredients, except for the peas. Cook for a couple of minutes

•    Pour in water. Boil for 5 minutes, then turn down to low to simmer till the sauce thickens

•    When cooked, take it off the heat and stir through frozen peas.  There will be sufficient remaining heat to warm through the peas