Chicken and sweet potato salad
Nutrition per serving
| Calories | 474 kcal |
| Protein | 33.8 g |
| Carbs | 49.4 g |
| Fats | 15.1 g |
| Saturated Fat | 3.8 g |
| Monounsaturated Fat | 6.1 g |
| Polyunsaturated Fat | 2 g |
| Sugars | 12.7 g |
| Fiber | 8.1 g |
| Sodium | 721 mg |
Ingredients
| Sweet Potato | |
| Chicken Breast | |
| Olive Oil | |
| Baby Spinach | |
| Red Bell Pepper (capsicum) | |
| Feta Cheese (reduced fat) | |
| Pine Nuts, dried | |
| Balsamic Vinegar | |
| Dijon Mustard (Whole Grain) | |
| Lemon Juice |
1. Peel and cut sweet potato into cubes. Put sweet potato in dish, add about 1/4 cup water. Cover dish and microwave on high for 3 to 4 minutes, so that tender. Drain water off then leave to wait.
2. Preheat a grill pan to medium to high heat and cover with oil. Then add chicken with season of pepper to pan and decrease heat to medium. Cook for 2–3 minutes on each side so that chicken is cooked through. Plate chicken and leave to rest.
3. Create salad by adding spinach leaves, red pepper cut into thin strips, cubed feta and pine nuts into a bowl.
4. Slice the resting chicken diagonally and add to the salad. Combine everything together.
5. Create balsamic dressing by whisking vinegar, mustard, oil and lemon juice together in a bowl. Then add dressing to salad and mix gently together.