Chicken with Roasted Sweet Potato Salad
- Prep Time:
- Cook Time:
- Yield: Makes 4 servings (serving size: 1 chicken breast and about 1 1/2 cups vegetables)
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.
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 |
Carbohydrates per serving: | 19g |
Fiber per serving: | 4g |
Cholesterol per serving: | 94mg |
Iron per serving: | 3mg |
Sodium per serving: | 412mg |
Calcium per serving: | 81mg |
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