Chicken with zucchini and sweet potato salad
This Chicken with Zucchini and Sweet Potato Salad features marinated grilled chicken served over a hearty mix of roasted sweet potatoes, sautéed zucchini, and fresh spinach. The zesty lemon and oregano marinade brings vibrancy to the dish, making it a delicious and nutritious option for dinner.
Cook time 15 min
Prep time 30 min
Ingredients:
1/3 cup white wine2 tbsp lemon juice
2 garlic cloves
1 tsp dried oregano
1.50 lb chicken breasts
1 short spray cooking spray oil
3 sweet potatos
3 zucchini
3 cups spinach
Chicken with zucchini and sweet potato salad is a delicious and nutritious meal that's perfect for any night of the week. The combination of lemon juice and oregano adds a zesty and aromatic flavor to the chicken, while the sweet potato and zucchini salad provides a hearty and healthy side. This recipe is straightforward to make and packed with essential nutrients.
Instructions:
- In a medium bowl, combine the white wine, lemon juice, minced garlic, and dried oregano. Mix well.
- Place the chicken breasts in a shallow dish or ziplock bag.
- Pour the marinade over the chicken, ensuring all pieces are well-coated.
- Cover the dish or seal the bag, then refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
- While the chicken is marinating, peel and dice the sweet potatoes into bite-sized pieces.
- Slice the zucchini into rounds.
- Preheat your oven to 400°F (200°C).
- Spread the diced sweet potatoes on a baking sheet lined with parchment paper or lightly greased.
- Roast in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized. Stir halfway through cooking.
- Preheat a grill or grill pan over medium-high heat.
- Lightly spray the grill or pan with cooking spray oil.
- Remove the chicken from the marinade and discard any remaining marinade.
- Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
- Remove from grill and let sit for a few minutes before slicing.
- While the chicken is resting, lightly oil a skillet and place it over medium heat.
- Add the zucchini slices and sauté for about 5-7 minutes, or until tender and slightly golden.
- In a large mixing bowl, combine the roasted sweet potatoes, sautéed zucchini, and fresh spinach.
- Toss gently to mix.
- Slice the grilled chicken breasts.
- Serve the chicken over the sweet potato, zucchini, and spinach salad.
- Optionally, drizzle with a bit of extra lemon juice or olive oil for added flavor.
Chicken with Zucchini and Sweet Potato Salad is a well-balanced, flavorful, and healthy dish that's sure to become a favorite. Not only is it simple to prepare, but it's also bursting with vibrant flavors and packed with nutrients. Enjoy this delightful meal as part of a wholesome diet.
Chicken with zucchini and sweet potato salad FAQ:
Marinate the chicken for at least 30 minutes to let the flavors infuse. For more intense flavor, you can marinate it for up to 2 hours.
Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) for safe consumption.
Yes, you can substitute white wine with chicken broth, apple cider vinegar, or a mix of water and lemon juice for a non-alcoholic option.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
A standard baking sheet (approximately 18x13 inches) works well for roasting sweet potatoes. Make sure they are spread out in a single layer for even cooking.
Tips:
- For extra flavor, marinate the chicken in the lemon juice, white wine, garlic, and oregano mixture for at least 30 minutes before cooking.
- Make sure to cut the sweet potatoes and zucchini into uniform pieces to ensure even cooking.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Feel free to add other vegetables to the salad, such as bell peppers or cherry tomatoes, to add more color and nutrients.
- To save time, you can pre-cook the sweet potatoes in the microwave or oven before adding them to the salad.
Nutrition per serving
4 ServingsCalories 390kcal
Protein 44g
Carbohydrates 36g
Fiber 7g
Sugar 10g
Fat 5g
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