Chicken With Roasted Sweet Potato Salad

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Chicken With Roasted Sweet Potato Salad


Talk about healthy! Sweet potatoes are rich in vitamins, minerals and fiber. And in this dish, they make for a colorful presentation.

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes


2 sweet potatoes (approximately 1 pound), peeled and cut into thin wedges
1 red onion, thinly sliced
3 tablespoons olive oil
Kosher salt
Black pepper
Four 6-ounce boneless, skinless chicken breasts
1 bunch (about 4 cups) spinach, thick stems removed
2 tablespoons fresh lime juice


  1. Heat oven to 425 degrees F. On a rimmed baking sheet, coat the potatoes and onion in 2 tablespoons of the oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 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 spinach, lime juice, and 1/4 teaspoon salt. Serve with the chicken.