Chicken with Roasted Sweet Potato Salad
Recipe adapted from Real Simple magazine.
Makes 3 servings
Ingredients
• 1 large sweet potatoes, peeled and cut into thin wedges
• 3/4 red onion, thinly sliced
• 1 bunch asparagus, cut into bite size pieces
• 2 1/2 tablespoons olive oil
• Kosher salt and black pepper
• 2 6-ounce boneless, skinless chicken breasts
• 1 bunch spinach, thick stems removed (about 3 cups)
• 1 tablespoons fresh lime juice
Instructions
Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, asparagus, 1 1/2 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.
* note- next time don’t cook the asparagus with the rest of the veggies (overcooks and makes mushy). instead, add them midway through the cooking process.
