Green Salad With Roast Chicken And Sweet Potato Recipes
GREEN SALAD WITH ROAST CHICKEN AND SWEET POTATO
Roasted chicken gives this main-course salad plenty of protein, and the chunks of sweet potatoes and shallots are full of potassium. The vinaigrette, made by deglazing the pan with cider vinegar and whisking it together with olive oil, brings the flavors together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Rinse chicken, and pat dry. Rub breast side with ginger and 1/8 teaspoon salt. Heat 2 tablespoons oil in a large (12-inch) ovenproof skillet over medium-high heat until hot but not smoking. Place chicken in skillet, breast side down; cook until breast side begins to turn golden brown, about 4 minutes.
- Turn chicken over. Add potatoes and shallots to skillet; turn to coat in oil. Transfer skillet to oven. Roast chicken and vegetables, turning vegetables occasionally, until vegetables are tender and chicken is cooked through, 20 to 25 minutes. While chicken roasts, put salad greens in a serving bowl; set aside.
- Transfer chicken to a cutting board and vegetables to a plate. Add vinegar to skillet; cook over medium-high heat, scraping up brown bits from bottom of skillet with a wooden spoon, 30 seconds. Remove from heat; whisk in 1/8 teaspoon salt, the pepper, thyme, and remaining tablespoon oil.
- Cut chicken into 1/4-inch-thick slices. Add chicken and vegetables to salad greens. Toss with warm vinaigrette.
Nutrition Facts : Calories 248 g, Cholesterol 42 g, Fat 15 g, Fiber 2 g, Protein 14 g, Sodium 69 g
ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY
Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
- Season the chicken breast with salt, pepper, and paprika.
- Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
- Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams
ROASTED SWEET POTATO AND CHICKEN SALAD
Wedges of sweet potatoes combine with chicken and more to deliver a recipe with a wide variety of flavors in our Roasted Sweet Potato and Chicken Salad.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Toss potatoes with oil; spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
- Bake 25 to 30 min. or until tender, turning after 15 min.
- Combine potatoes with all remaining ingredients except dressing and pumpkin seeds in large bowl. Add dressing; mix lightly.
- Sprinkle with pumpkin seeds.
Nutrition Facts : Calories 550, Fat 36 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 740 mg, Carbohydrate 37 g, Fiber 10 g, Sugar 12 g, Protein 23 g
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