Grilled Chicken and Sweet Potato Salad
Lean grilled chicken breast served over a bed of fresh spinach, combined with flavorful roasted sweet potatoes, crunchy walnuts, and finished with a rich balsamic glaze. Perfect for a nutritious and satisfying meal any day of the week.
Prep time: 15 minutesCook time: 25 minutesServes: 4
Ingredients
2 boneless, skinless chicken breasts
2 large sweet potatoes, peeled and diced
3 tbsp olive oil
Salt and pepper to taste
5 oz fresh spinach
1/2 cup walnuts, toasted
1/4 cup balsamic glaze
Instructions
1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with salt, pepper, and 1 tbsp olive oil.
3. Grill the chicken for 6-7 minutes on each side until fully cooked.
4. Remove chicken from the grill and let it rest for 5 minutes before slicing.
5. Preheat the oven to 400°F (200°C).
6. Toss diced sweet potatoes with 2 tbsp olive oil, salt, and pepper.
7. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until golden brown.
8. In a large salad bowl, combine fresh spinach, roasted sweet potatoes, and toasted walnuts.
9. Top the salad with sliced grilled chicken.
10. Drizzle with balsamic glaze before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat the sweet potatoes and chicken in a preheated oven at 350°F until warmed through. Serve over fresh spinach.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
