Looking for a delicious and satisfying meal that’s both healthy and bursting with flavor? Look no further than our Crumbed Chicken on Roast Sweet Potato Salad! This dish combines perfectly crispy, golden chicken with the natural sweetness of roasted sweet potatoes, all nestled on a bed of fresh mixed greens. It’s not just a feast for the eyes; it’s a wholesome recipe that will have your taste buds dancing with joy. Whether you’re cooking for family or impressing guests, this vibrant salad is sure to steal the show. Ready to elevate your dinner game? Let’s dive into this mouthwatering recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 chicken breasts, crumbed
- 2 sweet potatoes, diced
- 4 cups mixed greens
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash and dice sweet potatoes into 1-inch cubes. Toss with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast sweet potatoes for 20-25 minutes, turning once halfway through, until golden and crispy on the edges.
- While sweet potatoes are roasting, prepare the chicken. Pat chicken breasts dry with paper towels.
- Season chicken breasts with salt and pepper. Coat each breast thoroughly in breadcrumbs, pressing gently to ensure even coverage.
- Heat remaining olive oil in a large skillet over medium-high heat. Cook crumbed chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken from heat and let rest for 3-4 minutes to retain juices.
- In a large serving bowl, arrange mixed greens as a base. Top with roasted sweet potato cubes.
- Slice cooked chicken breasts diagonally and place on top of the salad.
- Drizzle balsamic vinaigrette over the entire dish just before serving.
- Serve immediately while chicken is warm and sweet potatoes are crisp.
Tips
- Perfectly Cooked Chicken: To ensure your chicken is juicy and tender, use a meat thermometer to check that the internal temperature reaches 165°F (74°C). This guarantees perfectly cooked chicken every time!
- Crispy Sweet Potatoes: For extra crispiness, make sure to space the sweet potato cubes evenly on the baking sheet. Crowding them can lead to steaming instead of roasting.
- Breadcrumb Coating: For added flavor, consider using seasoned breadcrumbs or adding herbs and spices to the breadcrumb mixture before coating the chicken.
- Resting Time: Allowing the chicken to rest for a few minutes after cooking helps retain its juices, making each bite succulent and flavorful.
- Balsamic Vinaigrette Alternatives: If you want to mix things up, try different dressings such as honey mustard or a citrus vinaigrette to complement the sweetness of the potatoes.
- Meal Prep: This dish is perfect for meal prep! You can roast the sweet potatoes and cook the chicken in advance, then assemble the salad fresh when you’re ready to eat.
- Add More Veggies: Feel free to add more veggies to your salad! Ingredients like cherry tomatoes, cucumber, or avocado can enhance the flavor and nutrition of your dish.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 85mg
