Wednesday, November 17, 2010

Chicken with Roasted Sweet Potato Salad

This recipe sounded so fresh and fall, light and flavorful that I had to give it a try after digging it out of the Health Magazine (December 2009). I did change it to suit my tastes and what I had on hand and it was lovely. It was a great recipe for two (with a few potato wedges left over for my lunch) and perfect after a night of exercising.

2 large sweet potatoes
2 skinless bone-in chicken breasts
½ of a thinly sliced Red Onion
Olive oil
Salt and Pepper to taste
2 cups of fresh spinach leaves
1 tsp lemon juice
1/8 tsp garlic powder

Preheat oven to 425. Peel and slice Potatoes into wedges. In a large baking sheet with deep sides toss potato wedges, onion slices, approx a tbs of olive oil, salt and pepper to taste. Roast for 25 minutes.

While the potatoes bake, heat approx 1 tbs of oil in skillet. Pour lemon juice on chicken breasts. Sprinkle Salt, Pepper and Garlic Powder over breasts and sauté until cooked through on medium high heat. About 10 minutes per side.

Serve: Place 1 cup of spinach leaves on a plate. Top with potato wedges and onions and one piece of chicken. I served with a runny buttermilk ranch. (See Ranch recipe and modify by using 1 tbs dry mix, 2/3 cup mayo, 1 cup buttermilk, whisk briskly for a “drizz-able” dressing).

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