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.
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 Facts
4 ServingsCalories 390kcal
Protein 44g
Carbohydrates 36g
Fiber 7g
Sugar 10g
Fat 5g
More recipes
Eggplant pizza with tomato, garlic and pepperoni
Delicious eggplant pizza topped with tomato, garlic, and pepperoni.
05 May 2026Roasted salmon with cucumber dill yogurt sauce
Roasted salmon topped with cool cucumber dill yogurt sauce.
05 May 2026Spinach & feta barbecued chicken
Grilled chicken thighs stuffed with spinach, feta, and pine nuts.
05 May 2026Thai coconut chicken with noodle salad
A refreshing Thai coconut chicken served with rice noodle salad.
05 May 2026Herbed balsamic chicken with blue cheese
Succulent herbed balsamic chicken topped with blue cheese.
05 May 2026