First seen in Real Simple magazine, February 2009
Heat oven to 425. On a rimmed baking sheet, toss 2 sweet potatoes (peeled and cut into wedges), 1 thinly sliced red onion, 2 T olive oil, 1/2 t salt, and 1/4 t pepper. Roast until tender, 20-25 minutes.
Meanwhile, heat 1 T oil in a skillet over medium high heat. Season 4 boneless skinless chicken breasts with 1/2 t salt and 1/4 t pepper and cooked until browned and cooked through, 5-6 minutes per side.
In a large bowl, toss the warm potato mixture with 1 bunch spinach (thick stems removed), 2 T fresh lime juice and 1/4 t salt. Serve with the chicken.
In place of sweet potatoes, you can use butternut squash, rutabaga, carrots or parsnips.
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