Chicken with Roasted Sweet Potato Salad

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

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Recipe Time

Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 388
  • Protein: 39g
  • Carbohydrate: 26g
  • Sugars: 7g
  • Fiber: 6g
  • Fat: 14g
  • Saturated fat: 3g
  • Sodium: 400mg
  • Cholesterol: 94mg

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

  1. 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.
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