Chicken with Roasted Sweet Potato Salad

Kan Kanbayashi
This low-fat chicken recipe is packed full of nutrients and  features skillet chicken served alongside a salad of roasted sweet potatoes and spinach.
Makes 4 servings (serving size: 1 chicken breast and about 1 1/2 cups vegetables)


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


Prep: 10 Minutes
Cook: 30 Minutes

1. Preheat oven to 425°.

2. Toss together the sweet potatoes, onion, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Roast 20–25 minutes or until tender.

3. Meanwhile, heat remaining 1 tablespoon oil in a skillet over medium-high heat. Season chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook for 5–6 minutes per side or until chicken is golden and cooked through.

4. Toss the sweet potato–onion mixture with spinach and fresh lime juice. Serve warm with chicken.

Created date

November 2009

Nutritional Information

Calories 325
Fat 11 g
Satfat 2 g
Monofat 6 g
Polyfat 2 g
Protein 37 g
Carbohydrate 19 g
Fiber 4 g
Cholesterol 94 mg
Iron 3 mg
Sodium 412 mg
Calcium 81 mg