By Thomas McCrary Jr.
Preheat the oven to 425°F (220°C). Peel and cube the sweet potatoes into 1-inch pieces. Toss them with 1 tablespoon of olive oil, salt, pepper, and a pinch of dried oregano. Spread the sweet potatoes on a baking sheet in a single layer.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until tender and golden brown, stirring halfway through the cooking time.
While the sweet potatoes are roasting, season the chicken breasts with salt, pepper, and a sprinkle of dried oregano on both sides.
Preheat a grill or grill pan over medium-high heat. Drizzle the chicken with a bit of olive oil to prevent sticking. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink inside.
Let the grilled chicken rest for 5 minutes, then slice it thinly.
In a large salad bowl, combine the salad greens, cherry tomatoes, cucumber slices, and toasted walnuts.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the lemon juice. Season to taste with salt and pepper. Drizzle the dressing over the salad and toss gently to coat.
Top the salad with the roasted sweet potatoes and sliced grilled chicken. Serve immediately, while the sweet potatoes and chicken are warm.
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By Thomas McCrary Jr.
This Salad Main Course Healthy recipe is ready in 45 minutes and features boneless skinless chicken breasts, sweet potatoes, mixed salad greens and other delicious ingredients. Contains 485 calories total.
Preheat the oven to 425°F (220°C). Peel and cube the sweet potatoes into 1-inch pieces. Toss them with 1 tablespoon of olive oil, salt, pepper, and a pinch of dried oregano. Spread the sweet potatoes on a baking sheet in a single layer.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until tender and golden brown, stirring halfway through the cooking time.
While the sweet potatoes are roasting, season the chicken breasts with salt, pepper, and a sprinkle of dried oregano on both sides.
Preheat a grill or grill pan over medium-high heat. Drizzle the chicken with a bit of olive oil to prevent sticking. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink inside.
Let the grilled chicken rest for 5 minutes, then slice it thinly.
In a large salad bowl, combine the salad greens, cherry tomatoes, cucumber slices, and toasted walnuts.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the lemon juice. Season to taste with salt and pepper. Drizzle the dressing over the salad and toss gently to coat.
Top the salad with the roasted sweet potatoes and sliced grilled chicken. Serve immediately, while the sweet potatoes and chicken are warm.
Calories per Serving: 485
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