Chicken with Roasted Sweet Potato Salad

Chicken with Roasted Sweet Potato Salad
You can never have too many main course recipes, so give Chicken with Roasted Sweet Potato Salad a try. This recipe serves 4. One portion of this dish contains approximately 39g of protein, 15g of fat, and a total of 404 calories. Head to the store and pick up onion, sweet potatoes, olive oil, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes approximately 15 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. It will be a hit at your The Fourth Of July event.

Instructions

1
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.
Ingredients you will need
Lime JuiceLime Juice
PotatoPotato
Whole ChickenWhole Chicken
SpinachSpinach
PepperPepper
OnionOnion
SaltSalt
Cooking OilCooking Oil
Equipment you will use
Baking SheetBaking Sheet
Frying PanFrying Pan
BowlBowl
OvenOven
2
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.
Ingredients you will need
Butternut SquashButternut Squash
Sweet PotatoSweet Potato
VegetableVegetable
ParsnipParsnip
RutabagaRutabaga
CarrotCarrot
Whole ChickenWhole Chicken
SpinachSpinach
GreensGreens
DifficultyNormal
Ready In15 m.
Servings4
Health Score51
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