Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Toss the sweet potato wedges with olive oil, paprika, garlic powder, salt, and black pepper.
Step 3. Arrange the sweet potatoes on a baking sheet in a single layer.
Step 4. Roast for 25 to 30 minutes, turning halfway through cooking, until tender and lightly caramelized.
Step 5. In a small bowl, combine the garlic powder, paprika, oregano, onion powder, salt, and black pepper.
Step 6. Rub the chicken breasts with olive oil and coat evenly with the seasoning mixture.
Step 7. Heat a grill pan or outdoor grill over medium-high heat.
Step 8. Grill the chicken for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 9. Transfer the chicken to a cutting board and allow it to rest for 5 minutes.
Step 10. Slice the chicken into strips.
Step 11. In a large bowl, combine the lettuce, cucumber, tomato, red onion, and shredded carrots.
Step 12. Whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper.
Step 13. Drizzle the dressing over the salad and toss gently to coat.
Step 14. Arrange the salad on serving plates.
Step 15. Top with the sliced grilled chicken and serve alongside the roasted sweet potato wedges.
Step 16. Serve immediately while warm.
Storage and Reheating Tips
Store the chicken, sweet potatoes, and salad separately in airtight containers in the refrigerator for up to 4 days.
Keep the dressing separate until serving to maintain crisp vegetables.
Reheat the chicken and sweet potatoes in the microwave, oven, or air fryer until warmed through.
The salad is best enjoyed fresh and should not be frozen.
For meal prep, portion the chicken and sweet potatoes into containers and add fresh salad when ready to serve.
Continue on the next page