Chicken with Roasted Sweet Potato Salad
Photo by Kan Kanbayashi
Ingredients
- 1 red onion, thinly sliced
- 3 tablespoons olive oil
- Kosher salt and black pepper
- 4 6-ounce boneless, skinless chicken breasts
- 1 bunch spinach, thick stems removed (about 4 cups)
- 2 tablespoons fresh lime juice
- 2 sweet potatoes (about 1 pound), peeled and cut into thin wedges
Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes. Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 tea...
Variations on Chicken with Roasted Sweet Potato Salad
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Chicken with Roasted Sweet Potato Salad
- 1 teaspoon kosher salt, divided
- 1 thinly sliced red onion
- 2 tablespoons fresh lime juice
- 4 (6-ounce) boneless, skinless chicken breasts
- +3 other ingredients
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