Chicken With Roasted Sweet Potato Salad

chicken-vegetables
Photo by Kan Kanbayashi
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 388 calories
    • Calories 33 calories from fat
    • Fat 14 g
    • Sat Fat 3 g
    • Cholesterol 94 mg
    • Sodium 811 mg
    • Protein 39 g
    • Carbohydrate 26 g
    • Sugar 7 g
    • Fiber 6 g

Ingredients

  1. Check 2 sweet potatoes (about 1 pound), peeled and cut into thin wedges
  2. Check 1 red onion, thinly sliced
  3. Check 3tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 46-ounce boneless, skinless chicken breasts
  6. Check 1 bunch spinach, thick stems removed (about 4 cups)
  7. Check 2tablespoons fresh lime juice

Directions

  1. Heat oven to 425° F.
  2. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until tender, 20 to 25 minutes.
  3. Meanwhile, heat the remaining tablespoon oil in a skillet over medium-high heat.
  4. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side.
  5. In a large bowl, toss the warm potato mixture with the spinach, lime juice, and ¼ teaspoon salt. Serve with the chicken.