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Ingredients
- 2 Sweet potatoes (about 1 pound), peeled and cut into thin wedges
- 1 red onion, thinly sliced
- 3 T olive oil
- 1-1/4 t Kosher salt, divided
- 1/2 t Black pepper, divided
- 4 (6oz) boneless, skinless chicken breasts
- 1 bunch spinach, thick stems removed (about 4 C)
- 2 T lime juice
Directions
- Heat oven to 425 degrees.
- On a rimmed baking sheet, toss the potatoes, onion, 2 T oil, 1/2 t salt, and 1/4 t pepper. Roast until tender, 20-25 minutes.
- Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat.
- Season the chicken with 1/2 t salt and 1/4 t pepper and cook until browned and cooked through , 5-6 minutes per side.
- In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 t salt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 45 | 20% |
| Total Fat 5.07g | 6% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.03g | |
| Cholesterol 64mg | 21% |
| Sodium 878mg | 37% |
| Potassium 870mg | 25% |
| Total Carbs 17.27g | 5% |
| Dietary Fiber 3.5g | 12% |
| Sugars 5.75g | 4% |
| Protein 28.61g | 46% |
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