Sweet Potato Chicken Salad
Serving Size / Yield
- 4 Boneless Chicken Breasts
- Seasoning salt
- Extra Virgin Olive Oil
- 3 Large Sweet Potatoes, cut into 1" wedges
- 1 Tbsp Olive Oil
- ¼ tsp Coarse Ground Salt
- ¼ tsp Coarse Ground Pepper
- ⅛ tsp Cinnamon
- Pinch Nutmeg
Start by preheating the oven to 400 degrees.
Grease a rimmed baking sheet with oil or cooking spray.
Mix together salt, pepper, cinnamon and nutmeg in a small bowl.
Place the cut sweet potatoes on the pan in a single layer and cover with olive oil.
Coat the potatoes with the seasoned mixture.
Place potatoes in the oven for 40 minutes, flipping them once. They should be tender and golden brown.
While the potatoes are in the oven, start on the chicken.
Season chicken breasts on both sides.
Get a medium sized skillet, add about a tbs of olive oil, and put on medium heat.
Place chicken in the skillet, two at a time, and cook until inside isn't pink and juices run clear.
Cook all four chickens.
Once meat is done, cut into 1 inch strips horizontally.
On a plate, add salad, chicken, and sweet potato slices.