Friday, August 8, 2014

Chicken with Roasted Sweet Potatoes and Spinach

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.

Sprinkle salt and pepper over vegetables. 

Spray olive oil over vegetables lightly.

 Roast 30 minutes or until tender.

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).

* Unfortunately, I read this very informative article after the chicken was grilled.  Now that I have found it, I also have found a new way to prepare my cutlets for grilling.  Please check this out if  interested.

Real Food Recipe Round Up       In and Out of the Kitchen      Treasure Box Tuesday    Fat Tuesday    Hearth and Soul Hop    Simple Supper Tuesday     Tuesday’s Table     Full Plate Thursday


  1. A well-balanced and delicious meal. Both chicken and sweet potato are my favourites.

  2. What a great dish, Sweet Potatoes are one of my favorites. Thanks so much for sharing your awesome recipe with Full Plate Thursday this week. Have a great weekend and come back real soon!
    Miz Helen


Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.