Chicken with Roasted Sweet Potato Salad

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This low-fat chicken recipe is packed full of nutrients and  features skillet chicken served alongside a salad of roasted sweet potatoes and spinach.

By Sara Quessenberry and Kate Merker
Recipe by Health December 2009

Gallery

Credit: Kan Kanbayashi

Recipe Summary test

prep:
10 mins
cook:
30 mins
total:
40 mins
Yield:
Makes 4 servings (serving size: 1 chicken breast and about 1 1/2 cups vegetables)
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 425°.

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  • 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.

  • 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.

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

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

adapted from Real Simple

Nutrition Facts

Per Serving:
325 calories; fat 11g; saturated fat 2g; mono fat 6g; poly fat 2g; protein 37g; carbohydrates 19g; fiber 4g; cholesterol 94mg; iron 3mg; sodium 412mg; calcium 81mg.
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