Chicken with Roasted Sweet Potato Salad

Gluten Free
Dairy Free
Health score
50%
Chicken with Roasted Sweet Potato Salad
15 min.
4
404kcal

Suggestions


Are you looking for a delicious and nutritious meal that can be prepared in just 15 minutes? Look no further than this delightful Chicken with Roasted Sweet Potato Salad! Perfectly gluten-free and dairy-free, this dish is not only healthy but also bursting with flavor, making it an ideal choice for lunch, dinner, or any time you crave a satisfying main course.

The combination of tender, juicy chicken breasts seasoned to perfection, paired with the natural sweetness of roasted sweet potatoes and the freshness of spinach, creates a harmonious balance that will tantalize your taste buds. The vibrant colors and textures of this salad make it visually appealing, while the zesty lime juice adds a refreshing kick that elevates the entire dish.

Whether you're a busy professional, a parent on the go, or simply someone who loves to enjoy a wholesome meal without spending hours in the kitchen, this recipe is designed for you. Plus, with a caloric breakdown that emphasizes protein and healthy fats, you can indulge guilt-free. So gather your ingredients, fire up the oven, and get ready to impress your family and friends with this quick and easy culinary delight!

Ingredients

  • servings kosher salt and pepper black
  • tablespoons juice of lime fresh
  • tablespoons olive oil 
  •  onion red thinly sliced
  • 24 ounce chicken breasts boneless skinless
  • cups pkt spinach thick
  • pound sweet potatoes peeled cut into thin wedges

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven

Directions

  1. Heat oven to 425 F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes.Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side.In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt.
  2. Serve with the chicken.Substitutions: Tossing warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips.

Nutrition Facts

Calories404kcal
Protein39.01%
Fat33.94%
Carbs27.05%

Properties

Glycemic Index
29.25
Glycemic Load
11.96
Inflammation Score
-10
Nutrition Score
34.118260896724%

Flavonoids

Eriodictyol
0.16mg
Hesperetin
0.67mg
Naringenin
0.03mg
Apigenin
0.02mg
Luteolin
0.26mg
Isorhamnetin
1.38mg
Kaempferol
2.1mg
Myricetin
0.15mg
Quercetin
6.82mg

Nutrients percent of daily need

Calories:404.03kcal
20.2%
Fat:15.11g
23.25%
Saturated Fat:2.46g
15.41%
Carbohydrates:27.1g
9.03%
Net Carbohydrates:22.55g
8.2%
Sugar:6.16g
6.84%
Cholesterol:108.86mg
36.29%
Sodium:478.63mg
20.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:39.08g
78.17%
Vitamin A:18956.22IU
379.12%
Vitamin K:153.76µg
146.44%
Vitamin B3:18.63mg
93.16%
Vitamin B6:1.61mg
80.27%
Selenium:55.56µg
79.37%
Phosphorus:434.23mg
43.42%
Potassium:1227.98mg
35.09%
Vitamin B5:3.39mg
33.94%
Manganese:0.62mg
31.23%
Magnesium:99.63mg
24.91%
Vitamin C:17.48mg
21.19%
Folate:83.45µg
20.86%
Vitamin E:2.76mg
18.41%
Fiber:4.56g
18.24%
Vitamin B2:0.3mg
17.91%
Vitamin B1:0.24mg
15.68%
Copper:0.27mg
13.45%
Iron:2.26mg
12.55%
Zinc:1.54mg
10.26%
Calcium:79.82mg
7.98%
Vitamin B12:0.34µg
5.67%
Vitamin D:0.17µg
1.13%
Source:My Recipes