Delicious blend of flavors. The hint of lime juice added a delightfully refreshing finish.
Chicken with Roasted Sweet Potato Salad
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- Calories: 325
- Fat: 11g
- Saturated fat: 2g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 2g
- Protein: 37g
- Carbohydrate: 19g
- Fiber: 4g
- Cholesterol: 94mg
- Iron: 3mg
- Sodium: 412mg
- Calcium: 81mg
- 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
- 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.
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