Sheet Pan Roasted Sweet Potato and Chicken Salad

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Sheet Pan Roasted

Sweet Potato and Chicken Salad

ingredients

• 2 large sweet potatoes, peeled and cubed

• 2 tbsp olive oil

• 1 tbsp light brown sugar

• 1 tsp kosher salt

• ½ tsp pepper

• ½ tsp smoked paprika

• 8 fresh sage leaves

• 3 boneless skinless chicken breasts

• 1 tsp salt

• ¼ tsp pepper

• 1 large shallot, sliced

• ¼ cup olive oil

• 1 tbsp whole grain mustard

• 2 tbsp hot honey (or regular if you do not want the slight heat)

• 2 tsp balsamic vinegar

  For the salad:

• ½ cup olive oil

• 3 tablespoons balsamic vinegar

• 1 tablespoon honey

• ½ tablespoon chopped shallots

• ½ tsp kosher salt

• 1/8 tsp pepper

• 2 cups arugula

• 2 tablespoons chopped pecans

• ¼ cup crumbled goat cheese

instructions

1.    Preheat the oven to 425 degrees

1. 2.      Place the cubed sweet potatoes on a large rimmed baking sheet.

   3.     Drizzle olive oil over the top, season with kosher salt, pepper, and smoked paprika. Add the sage leaves to the baking sheet and toss to coat.

   4.     Place in the oven for 20 minutes

   5.     Add chicken breast to a shallow baking dish or Ziploc bag. Season with salt and pepper. Add shallots to the top of the baking dish or Ziploc bag.

   6.     Whisk together olive oil, mustard, hot honey, and vinegar. Pour on top of the chicken breast, turning to make sure they are coated.

   7.     After 20 minutes, remove the sweet potatoes from the oven. Turn heat down to 400 degrees.

   8.     Toss the sweet potatoes gently, and move them to one side of the baking sheet. Add the chicken breast to the other side of the baking sheet. Spooning some of the marinade on top, discard the rest.

   9.     Place back in the oven for 25 minutes more, until the internal temperature of the chicken reads 165 degrees.

   10.  Meanwhile, whisk together the olive oil, balsamic vinegar, honey, shallots, salt, and pepper.

   11.  Divide the arugula between the plates, top with pecans, and goat cheese.

   12.  Once the sweet potatoes are out of the oven, top arugula with desired amount of sweet potato cubes.

   13.  Add chicken to each plate, then spoon the prepared dressing over top of the salad and chicken on each plate.

RECIPE NOTES:

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