750g packet frozen sweet potato chips
2 tblsps lemon juice
2 tblsps wholegrain mustard
1 tblsp honey
1 tblsp chopped fresh rosemary
Salt and pepper, to taste
12 chicken tenderloins, trimmed
Mixed salad leaves, to serve
Cook sweet potato chips according to packet directions.
2 Meanwhile, combine lemon juice, mustard, honey and rosemary in a jug. Season with salt and pepper. Transfer half to a large bowl. Add the chicken and toss to coat. Reserve remaining lemon mixture.
3 Heat a lightly oiled, large, non-stick frying pan over a medium to low heat. Add chicken in two batches. Cook, for about 3 to 4 minutes on each side, or until browned and cooked through. Remove.
4 Transfer chicken to a platter. Drizzle with reserved lemon mixture. Serve with sweet potato chips and salad leaves.