Chicken with Roasted Sweet Potato Salad

Sweet potatoes are an excellent source of vitamin A and a good source of vitamin C. Incorporating vegetables into your meals will help you meet all of your nutrient needs.


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

Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes.

Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 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 the spinach, lime juice, and 1/4 teaspoon salt. Serve with the chicken. Makes 4 servings.

Substitutions: Tossing warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots or parsnips.

Nutrition information per serving: 388 calories, 14 gm fat, 3 gm sat fat, 400 mg sodium, 94 gm cholesterol, 26 gm carbohydrate, 39 gm protein, 6 gm fiber

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