Chicken with Roasted Sweet Potato Salad
| Prep Time | 15 min |
| Cook Time | 15 min |
| Servings |
people
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Ingredients
- 2 whole sweet potatoes (about 1 pound) peeled & cut into thin wedges
- 1 whole red onion thinly sliced
- 3 Tbsp olive oil
- 1 - 2 pinches kosher salt & pepper to taste
- 4 - 6 whole chicken breasts boneless & skinless
- 1 bunch spinach thick stems removed (about 4c total)
- 2 Tbsp fresh lime juice
Ingredients
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Instructions
- Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes.
- Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side.
- In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt. Serve with the chicken.
Recipe Notes
Substitutions: Tossing warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips.
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