Chicken with Roasted Sweet Potato Salad

Chicken with Roasted Sweet Potato Salad Recipe
Photo: Kan Kanbayashi
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.

 

Yield:

Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes
Other: 15 Minutes

Nutritional Information

Calories 388
Protein 39 g
Carbohydrate 26 g
Sugars 7 g
Fiber 6 g
Fat 14 g
Satfat 3 g
Sodium 400 mg
Cholesterol 94 mg

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

Preparation

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.

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.

Sara Quessenberry and Kate Merker,

Real Simple

February 2009
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