Name: Grilled Chicken and Roasted Sweet Potato Salad with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Grilled Chicken Breast; 160g Roasted Sweet Potato cubes; 2 cups Fresh Baby Spinach; 3 tbsp Nonfat Greek Yogurt; 2 tsp Extra Virgin Olive Oil; 1/2 tbsp Pepitas

Nutrition

Per serving

452 calories

Protein: 42g; 36% of calories
Carbs: 41g; 35% of calories
Fat: 15g; 29% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F.
Peel and cube the sweet potato, then toss with one teaspoon of olive oil and a pinch of sea salt.
Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until tender and caramelized.
Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
Let the chicken rest for 5 minutes before slicing into thin strips.
In a small bowl, whisk together the nonfat Greek yogurt, the remaining teaspoon of olive oil, a squeeze of fresh lemon juice, and a splash of water to create a smooth dressing.
Place the baby spinach in a large bowl and top with the warm roasted sweet potatoes and sliced grilled chicken.
Drizzle the creamy yogurt dressing over the top and finish with a sprinkle of pepitas for a satisfying crunch.

Nutrition

Ingredients

Instructions

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