By Thomas McCrary Jr.
Preheat your oven to 400°F (200°C). Peel the sweet potatoes and cut them into 1-inch cubes. Toss the cubes 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 and roast for 25-30 minutes, or until they are tender and slightly crispy on the edges. Flip halfway through cooking time.
While the potatoes are roasting, season the chicken breasts with salt, pepper, and dried oregano. Heat a grill pan over medium-high heat and lightly oil it. Grill the chicken for about 6-7 minutes on each side, or until fully cooked through (internal temperature should reach 165°F or 75°C).
Let the grilled chicken rest for 5 minutes, then slice into thin strips.
In a large 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, lemon juice, salt, pepper, and a pinch of oregano for the dressing.
Add the roasted sweet potatoes and sliced chicken to the salad and toss gently with the dressing until everything is well coated.
Divide the salad onto two plates and serve immediately.
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By Thomas McCrary Jr.
This Salad Chicken Healthy Dinner 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 the sweet potatoes and cut them into 1-inch cubes. Toss the cubes 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 and roast for 25-30 minutes, or until they are tender and slightly crispy on the edges. Flip halfway through cooking time.
While the potatoes are roasting, season the chicken breasts with salt, pepper, and dried oregano. Heat a grill pan over medium-high heat and lightly oil it. Grill the chicken for about 6-7 minutes on each side, or until fully cooked through (internal temperature should reach 165°F or 75°C).
Let the grilled chicken rest for 5 minutes, then slice into thin strips.
In a large 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, lemon juice, salt, pepper, and a pinch of oregano for the dressing.
Add the roasted sweet potatoes and sliced chicken to the salad and toss gently with the dressing until everything is well coated.
Divide the salad onto two plates and serve immediately.
Calories per Serving: 520
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