By Thomas McCrary Jr.
Preheat your oven to 400°F (200°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 potato cubes on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until tender and slightly crispy, flipping halfway through.
While the sweet potatoes are roasting, season the chicken breasts with salt, pepper, and a pinch of dried oregano on both sides.
Heat a grill pan over medium-high heat and add 1/2 tablespoon of olive oil. Grill the chicken for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F or 75°C). Remove from the grill and let rest for 5 minutes before slicing.
In a small bowl, mix the remaining 1/2 tablespoon olive oil with lemon juice, salt, and pepper to create the salad dressing.
In a large salad bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and toasted walnuts.
Add the sliced grilled chicken and roasted sweet potatoes to the salad bowl.
Drizzle the salad with the lemon-oil dressing and toss gently to combine all the ingredients. Adjust seasoning if necessary.
Divide the salad between two plates and serve immediately.
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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 550 calories total.
Preheat your oven to 400°F (200°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 potato cubes on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until tender and slightly crispy, flipping halfway through.
While the sweet potatoes are roasting, season the chicken breasts with salt, pepper, and a pinch of dried oregano on both sides.
Heat a grill pan over medium-high heat and add 1/2 tablespoon of olive oil. Grill the chicken for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F or 75°C). Remove from the grill and let rest for 5 minutes before slicing.
In a small bowl, mix the remaining 1/2 tablespoon olive oil with lemon juice, salt, and pepper to create the salad dressing.
In a large salad bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and toasted walnuts.
Add the sliced grilled chicken and roasted sweet potatoes to the salad bowl.
Drizzle the salad with the lemon-oil dressing and toss gently to combine all the ingredients. Adjust seasoning if necessary.
Divide the salad between two plates and serve immediately.
Calories per Serving: 550
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