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5* Chicken w/ Roasted Sweet Potato Salad

Source of Recipe

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5* Chicken w/ Roasted Sweet Potato Salad

Myrecipes.com
Real Simple - February 2009 - Sara Quessenberry and Kate Merker,
Reviews rated this recipe 5 Stars!
Makes 4 servings
Prep: 15 Minutes - Other: 35 Minutes

Tossing the warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips. This heart-healthy salad also pairs well with fish or lean beef.

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

Preparation:
Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/8 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 1/8 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 1/8 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.

One serving equals: Calories 388; Protein 39 g; Carbohydrate 26 g; Sugars 7 g; Fiber 6 g; Fat 14 g (Satfat 3 g); Sodium 112 mg; Cholesterol 94 mg