The Apricat Chicken

– 2 Tbsp Apricot Jelly

– 1 Tbsp Maple Syrup

– 1 Tbsp Olive Oil

– 1 Tbsp Grainy Dijon Mustard

– 1 Tbsp Apple Cider Vinegar

– 1 Tbsp Fresh Rosemary, chopped

– 1/4 tsp each of Salt & Pepper

1. Preheat oven to 425 degrees F. Poke holes in the sweet potato and rub with oil. Place in the center of the oven to cook for about 50-60 minutes. When complete you should be able to easily cut down the centre of the potato and it falls apart.

2. In a large mixing bowl combine all of the Marinade ingredients. Add the chicken and mix until evenly coated. Let them sit in this bowl for about 20-30 minutes.

3. Transfer chicken to the Air Fryer (this is what I did), or to a lined baking dish to the oven. Cook chicken for about 15-20 minutes or until internal temperature reads 165 degrees F. In my Air Fryer I had to do them in 2 batches. If you are using an Air Fryer, do not add the extra liquids over top before cooking as there is not supposed to be a lot of liquids in the foods cooked.

4. With the Sweet Potato & Chicken close to completion, add the Arugula, Olive Oil, Lemon Juice to a medium sized bowl and massage with your hands to make sure it is mixed evenly. Spread it out along a serving bowl. Crumble the feta over top.

5. When the sweet potato is done, cut it down the middle and spoon out over the Arugula salad. If you have a large sweet potato, just use the amount you want in the salad and save the rest.

6. Place the Chicken over the salad and serve.