By Thomas McCrary Jr.
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potatoes into 1-inch cubes. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet.
Roast the sweet potatoes in the oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
While the potatoes are roasting, heat a grill pan or outdoor grill over medium-high heat. Season the chicken breasts with salt, pepper, and dried oregano.
Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove from heat and let rest for a few minutes before slicing.
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and sliced cucumber. Drizzle with the remaining 1 tablespoon of olive oil and lemon juice. Toss gently to combine.
Chop the toasted walnuts roughly if they are not already in small pieces.
Once the sweet potatoes are done, let them cool slightly before adding to the salad bowl with the greens and vegetables.
Slice the grilled chicken and place it on top of the salad. Sprinkle the toasted walnuts over the salad.
Serve the Grilled Chicken Salad with Roasted Sweet Potato & Toasted Walnuts immediately, adding more salt, pepper, or lemon juice to taste if necessary.
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By Thomas McCrary Jr.
This Salad Chicken Healthy Main Course recipe is ready in 45 minutes and features boneless skinless chicken breasts, sweet potatoes, mixed salad greens and other delicious ingredients. Contains 510 calories total.
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potatoes into 1-inch cubes. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet.
Roast the sweet potatoes in the oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
While the potatoes are roasting, heat a grill pan or outdoor grill over medium-high heat. Season the chicken breasts with salt, pepper, and dried oregano.
Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove from heat and let rest for a few minutes before slicing.
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and sliced cucumber. Drizzle with the remaining 1 tablespoon of olive oil and lemon juice. Toss gently to combine.
Chop the toasted walnuts roughly if they are not already in small pieces.
Once the sweet potatoes are done, let them cool slightly before adding to the salad bowl with the greens and vegetables.
Slice the grilled chicken and place it on top of the salad. Sprinkle the toasted walnuts over the salad.
Serve the Grilled Chicken Salad with Roasted Sweet Potato & Toasted Walnuts immediately, adding more salt, pepper, or lemon juice to taste if necessary.
Calories per Serving: 510
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