Chicken with Roasted Sweet Potato Salad

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.