Name: Seared chicken and roasted sweet potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 1 1/4 medium sweet potatoes, cut into 1/2-inch wedges; 5 oz romaine lettuce, chopped; 1 tbsp extra virgin olive oil; 1 tbsp lime juice; 1 tsp ground cumin; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Ingredients

9 items

5 oz boneless skinless chicken breast, patted dry
1¼ medium sweet potatoes, cut into 1/2-inch wedges
5 oz romaine lettuce, chopped
1 tbsp extra virgin olive oil
1 tbsp lime juice
1 tsp ground cumin
½ tsp salt
½ tsp black pepper
¼ tsp garlic powder

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato wedges with two thirds of the olive oil and a pinch of salt. Arrange in a single layer and roast for 12 minutes. Flip the wedges and roast for 12 minutes more until tender and browned.
While the potatoes roast, place the chicken breast between two sheets of plastic wrap and pound to an even 3/4-inch thickness. Season both sides with the cumin, garlic powder, half the salt, and half the pepper.
Heat half the remaining olive oil in a 12-inch skillet over medium heat. Add the chicken and cook for 5 to 6 minutes. Flip and cook for 5 to 6 minutes more until the thickest part reaches 165°F. Transfer the chicken to a board and rest for 5 minutes.
In a small bowl, whisk the lime juice with the remaining olive oil, a pinch of salt, a pinch of pepper, and a pinch of cumin if desired. Toss the chopped romaine with the dressing in a serving bowl.
Slice the rested chicken into strips. Arrange the chicken and the roasted sweet potatoes over the dressed lettuce.

Nutrition

Ingredients

Instructions

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