Chicken with Roasted Sweet Potato Salad
2 sweet potatoes (about 1 pound) peeled and cut into thing wedges
1 red onion, thinly sliced
3 Tbps olive oil
Kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
1 bunch spinach, thick stems removed (about 4 cups)
2 Tbsp fresh lime juice
Heat oven to 425 F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, ½ teaspoons salt, and ¼ teaspoon pepper. Roast until tender 20-25 minutes.
Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat.
Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned and cooked through, 5- 6 minutes per side.
In a large bowl, toss the warm potato mixture with the spinach, lime juice, and ¼ teaspoon salt. Serve with the chicken.
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.
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