Name: Chicken with Roasted Sweet Potato Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4 people
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

Chicken with Roasted Sweet Potato Salad

Tossing the warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips. This heart-healthy salad also pairs well with fish or lean beef.

Cuisine

American

Prep Time

15 min

Cook Time

15 min

Servings

people

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

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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