Chicken with Roasted Sweet Potatoes and Spinach

Chicken with Roasted Sweet Potatoes and Spinach

Ingredients:

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

Method:

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.

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