Chicken with Roasted Sweet Potatoes and Spinach
1 pound sweet potatoes, peeled and cut into thin wedges
1 thinly sliced red onion
Spray olive oil
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
4 (6-ounce) boneless, skinless chicken breasts
1 bunch spinach, thick stems removed (about 4 cups)
2 tablespoons fresh lime juice
Preheat oven to 425°.
Toss together the sweet potatoes and onion on a parchment covered baking dish or cookie sheet with a rim.
While potatoes are cooking, * grill chicken cutlets until cooked through.
Toss the sweet potato–onion mixture with spinach and fresh lime juice. Serve warm with chicken.
Note: At the last minute, I wrapped the chicken with deli (because I had to use it up).
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