I've decided to take a break from the golf blogs and start publishing some of my favorite recipes. I'm not only a golf vacation diva, I'm also a great cook!
Here's a quick and simple chicken recipe that's heart healthy and tasty:
Chicken with Roasted Sweet Potato Salad.
2 sweet potatoes (about 1 lb) peeled and cut into thin wedges
1 red onion, thinly sliced
3 T olive oil
Kosher salt and black pepper to taste
4 6 oz. boneless, skinless chicken breasts
1 bunch spinach, thick stems removed (about 4 cups)
2 t fresh lime juice
Heat oven to 425. On a rimmed baking sheet, toss the potatoes, onion, 2 T oil, 1/2 t salt and 1/4 t pepper. Roast until tender, 20-25 minutes, turning every 5 minutes or so.
Rinse and pat dry chicken breasts, season with 1/2 t salt and 1/4 t pepper, I use a little more of each.
Spray grill with PAM.
Grill chicken approx 5-6 minutes on each side.
In a large bowl, toss the warm potato mixture with spinach, lime juice and 1/4 t salt (I doubled the dressing)
Serve with the chicken. Enjoy!