Dinner · Spanish · 15 min
Pollo al Horno con Camote y Espinacas (Spanish Roasted Chicken with Sweet Potato and Wilted Spinach)
- Calories
- 380
- Protein
- 45g
- Carbs
- 38g
- Fat
- 5g
Ingredients
- 181 g boneless skinless chicken breast
- 167.4 g sweet potato
- 27.9 g fresh spinach
- 1 tbsp olive oil
- 0.5 tsp smoked paprika
- 1 clove fresh garlic
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
Method
- 01Preheat oven to 400°F (200°C).
- 02Toss the cubed sweet potatoes with 2 teaspoons of olive oil, minced garlic, smoked paprika, salt, and black pepper. Spread evenly on a parchment-lined baking sheet and roast for 15 minutes.
- 03Rub chicken breast with remaining 1 teaspoon olive oil, salt, and black pepper. Remove baking sheet from oven, push potatoes to the sides, and place chicken breast in the center.
- 04Return sheet to oven and roast for 18–20 minutes until chicken reaches an internal temperature of 165°F (74°C) on a meat thermometer and sweet potatoes are tender.
- 05In the final 2 minutes of cooking, scatter fresh spinach over the hot baking sheet to wilt in the residual heat.
- 06Remove from oven and rest chicken for 5 minutes before slicing. Serve sliced chicken over sweet potatoes and spinach, finished with a fresh squeeze of lemon juice.
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