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Chicken With Roasted Sweet Potato Salad

Chicken With Roasted Sweet Potato Salad
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Serves 4| Hands-On Time: | Total Time:


  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.
By February, 2009

Nutritional Information

  • Per Serving
  • Calories 388Calories From Fat 33%
  • Protein 39g
  • Carbohydrate 26g
  • Sugar 7g
  • Fiber 6g
  • Fat 14g
  • Sat Fat 3g
  • Sodium 811mg
  • Cholesterol 94mg
What does this mean? See Nutrition 101 .

Quick Tip

Butternut Squash
Tossing warm vegetables with fresh spinach wilts and tenderizes it. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.