By Thomas McCrary Jr.
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes into 1-inch pieces. Spread them out on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt, pepper, and a pinch of dried oregano. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and slightly crispy on the edges. Stir halfway through cooking for even roasting.
While the sweet potatoes are roasting, heat a grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and dried oregano.
Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (74°C). Let rest for a few minutes before slicing.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, sliced cucumber, and toasted walnuts.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the lemon juice. Add salt and pepper to taste. Drizzle the dressing over the salad and toss gently to combine.
Slice the grilled chicken and add it to the salad bowl. Gently toss to mix the ingredients.
Once roasted, add the sweet potatoes to the salad and toss gently to incorporate everything well.
Divide the salad between two plates and serve immediately. Enjoy your healthy and delicious meal!
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By Thomas McCrary Jr.
This Salad Main Course Healthy Gluten-Free recipe is ready in 45 minutes and features boneless skinless chicken breasts, sweet potatoes, mixed salad greens and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes into 1-inch pieces. Spread them out on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt, pepper, and a pinch of dried oregano. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and slightly crispy on the edges. Stir halfway through cooking for even roasting.
While the sweet potatoes are roasting, heat a grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and dried oregano.
Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (74°C). Let rest for a few minutes before slicing.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, sliced cucumber, and toasted walnuts.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the lemon juice. Add salt and pepper to taste. Drizzle the dressing over the salad and toss gently to combine.
Slice the grilled chicken and add it to the salad bowl. Gently toss to mix the ingredients.
Once roasted, add the sweet potatoes to the salad and toss gently to incorporate everything well.
Divide the salad between two plates and serve immediately. Enjoy your healthy and delicious meal!
Calories per Serving: 520
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