Description
A wholesome and satisfying dinner with charred chicken, sweet roasted potatoes, wilted spinach, and feta cheese. Packed with protein and naturally gluten-free, it’s a balanced and comforting bowl that’s quick enough for weeknights and nourishing enough for meal prep.
Ingredients
2 boneless, skinless chicken breasts
2 medium sweet potatoes, peeled and diced
4 cups fresh spinach
1/3 cup crumbled feta cheese
3 tbsp olive oil (divided)
2 garlic cloves, minced
1 tbsp lemon juice
1 tsp dried oregano (or thyme)
Salt and pepper to taste
Instructions
- Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1.5 tbsp olive oil, salt, pepper, and oregano. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.
- Marinate the Chicken: In a bowl, mix 1 tbsp olive oil, minced garlic, lemon juice, salt, and pepper. Add chicken breasts and marinate for 15 minutes.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5-7 minutes per side until fully cooked and charred. Rest and slice.
- Wilt the Spinach: In a skillet, heat remaining 0.5 tbsp olive oil. Add spinach and sauté for 1-2 minutes until just wilted. Season lightly.
- Assemble: In two serving bowls, divide the wilted spinach. Top with roasted sweet potatoes and sliced chicken. Sprinkle crumbled feta over each bowl and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner