Chicken With Roasted Sweet Potato Salad

Chicken With Roasted Sweet Potato Salad
Kan Kanbayashi
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preparation
15
minutes
cooking
30
minutes
Serves 4

Ingredients

2
sweet potatoes (about 1 pound), peeled and cut into thin wedges
1
red onion, thinly sliced
3
tablespoons
olive oil
kosher salt and black pepper
4
6-ounce
boneless, skinless chicken breasts
1
bunch spinach, thick stems removed (about 4 cups)
2
tablespoons
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.
Sara Quessenberry
February 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 33 %
  • Protein 39 g
  • Carbohydrate 26 g
  • Sugar 7 g
  • Fiber 6 g
  • Fat 14 g
  • Sat Fat 3 g
  • Sodium 811 mg
  • Cholesterol 94 mg
What does this mean? See Nutrition 101.

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