Health

Chicken with Roasted Sweet Potato Salad

chicken-sweet-potato-salad Kan Kanbayashi

Ingredients

  • 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

Preparation


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.


  • Prep Time:
  • Cook Time:

  • This low-fat chicken recipe is packed full of nutrients and  features skillet chicken served alongside a salad of roasted sweet potatoes and spinach.
  • Yield: Makes 4 servings (serving size: 1 chicken breast and about 1 1/2 cups vegetables)

Nutritional Information

Calories per serving: 325
Fat per serving: 11g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 2g
Protein per serving: 37g
Carbohydrate per serving: 19g
Fiber per serving: 4g
Cholesterol per serving: 94mg
Iron per serving: 3mg
Sodium per serving: 412mg
Calcium per serving: 81mg
adapted from Real Simple