By Thomas McCrary Jr.
Preheat the oven to 400°F (200°C). Peel the sweet potatoes and cut them into 1-inch cubes.
Place the sweet potato cubes on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt, pepper, and a pinch of dried oregano. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, until they are tender and slightly caramelized, stirring halfway through the cooking time.
While the sweet potatoes are roasting, heat a grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and a pinch of dried oregano.
Grill the chicken breasts for about 6-7 minutes per side, or until fully cooked and juices run clear. Remove from grill and let rest for 5 minutes before slicing.
In a small bowl, combine the remaining tablespoon of olive oil and the lemon juice. Whisk together to form a dressing, then season with salt and pepper to taste.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, and toasted walnuts.
Once the sweet potatoes are ready, add them to the salad bowl. Pour the dressing over the salad and toss gently to combine.
Place the sliced grilled chicken on top of the salad and serve immediately.
How did this recipe turn out? Let others know!
to rate this recipe
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 500 calories total.
Preheat the oven to 400°F (200°C). Peel the sweet potatoes and cut them into 1-inch cubes.
Place the sweet potato cubes on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt, pepper, and a pinch of dried oregano. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, until they are tender and slightly caramelized, stirring halfway through the cooking time.
While the sweet potatoes are roasting, heat a grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and a pinch of dried oregano.
Grill the chicken breasts for about 6-7 minutes per side, or until fully cooked and juices run clear. Remove from grill and let rest for 5 minutes before slicing.
In a small bowl, combine the remaining tablespoon of olive oil and the lemon juice. Whisk together to form a dressing, then season with salt and pepper to taste.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, and toasted walnuts.
Once the sweet potatoes are ready, add them to the salad bowl. Pour the dressing over the salad and toss gently to combine.
Place the sliced grilled chicken on top of the salad and serve immediately.
Calories per Serving: 500
Your Rating:
