chickensweetpotsaladServes 4 Total time 30 minutes


2 sweet potatoes (about 1 pound), peeled and cut into thin wedges
1 red onion, thinly sliced
3 tablespoons olive oil
kosher salt and black pepper
4 6-ounce Boulder Natural Meats boneless, skinless chicken breasts
1 bunch spinach, thick stems removed (about 4 cups)
2 tablespoons fresh lime juice


  1. Heat oven to 425° F.
  2. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until tender, 20 to 25 minutes.
  3. Meanwhile, heat the remaining tablespoon oil in a skillet over medium-high heat.
  4. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side.
  5. In a large bowl, toss the warm potato mixture with the spinach, lime juice, and ¼ teaspoon salt. Serve with the chicken.

Sara Quessenberry