Chicken with Roasted Sweet Potato Salad

Ingredients

1 pound sweet potatoes, peeled and cut into thin wedges

1 thinly sliced red onion

2 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

1/2 teaspoon pepper, divided

4 (6-ounce) boneless, skinless chicken breasts

1 bunch spinach, thick stems removed (about 4 cups)

2 tablespoons fresh lime juice

Directions

1. Preheat oven to 425°.

2. Toss together the sweet potatoes, onion, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Roast 20–25 minutes or until tender.

3. Meanwhile, heat remaining 1 tablespoon oil in a skillet over medium-high heat. Season chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook for 5–6 minutes per side or until chicken is golden and cooked through.

4. Toss the sweet potato–onion mixture with spinach and fresh lime juice. Serve warm with chicken.

Spicy Sweet-Potato Oven Fries

Ingredients

1 tablespoon olive oil, divided

4 small sweet potatoes, each cut lengthwise into 8 wedges (about 1 3/4 pounds)

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon ground red pepper

Directions

Preheat oven to 425°.

Brush a large shallow pan with 1 teaspoon oil. Place pan in oven.

Combine 2 teaspoons oil and remaining ingredients in a large bowl; toss well. Carefully remove pan from oven; spread potato mixture in pan. Bake at 425° for 35 minutes or until crisp, stirring occasionally.