By Thomas McCrary Jr.
Preheat your oven to 400°F (200°C). While the oven is heating, peel and cube the sweet potatoes. Toss with 1 tbsp olive oil, salt, and pepper to taste. Spread on a baking sheet and roast in the oven for about 20-25 minutes, or until tender and slightly browned. Stir halfway through cooking to ensure even roasting.
While the sweet potatoes are roasting, season the chicken breasts with salt, pepper, and dried oregano. Grill the chicken on a preheated grill (or grill pan) over medium-high heat for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Once cooked, let the chicken rest for a few minutes before slicing it into strips.
Toast the walnuts in a small dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Set aside to cool.
In a small bowl, whisk together the remaining 1 tbsp olive oil with lemon juice, salt, and pepper to create a simple dressing.
In a large salad bowl, combine mixed salad greens, cherry tomatoes, cucumber slices, roasted sweet potatoes, and toasted walnuts. Top with sliced grilled chicken.
Drizzle the salad with the lemon-olive oil dressing. Toss gently to combine all ingredients. Adjust seasoning with additional salt and pepper if needed before serving.
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By Thomas McCrary Jr.
This Salad Grilled Roasted recipe is ready in 45 minutes and features boneless skinless chicken breasts, sweet potatoes, mixed salad greens and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C). While the oven is heating, peel and cube the sweet potatoes. Toss with 1 tbsp olive oil, salt, and pepper to taste. Spread on a baking sheet and roast in the oven for about 20-25 minutes, or until tender and slightly browned. Stir halfway through cooking to ensure even roasting.
While the sweet potatoes are roasting, season the chicken breasts with salt, pepper, and dried oregano. Grill the chicken on a preheated grill (or grill pan) over medium-high heat for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Once cooked, let the chicken rest for a few minutes before slicing it into strips.
Toast the walnuts in a small dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Set aside to cool.
In a small bowl, whisk together the remaining 1 tbsp olive oil with lemon juice, salt, and pepper to create a simple dressing.
In a large salad bowl, combine mixed salad greens, cherry tomatoes, cucumber slices, roasted sweet potatoes, and toasted walnuts. Top with sliced grilled chicken.
Drizzle the salad with the lemon-olive oil dressing. Toss gently to combine all ingredients. Adjust seasoning with additional salt and pepper if needed before serving.
Calories per Serving: 450
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