Name: Italian Chicken with Roasted Sweet Potatoes & Tomato-Mozzarella Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 1 small pkg fresh basil; 1 ½ (227 g) pkg fresh mozzarella cheese; 1 ½ small pkgs grape tomatoes; 1.02 kg sweet potatoes; 3 yellow bell peppers; balsamic vinegar; black pepper; extra virgin olive oil; Italian seasoning; salt

Italian Chicken with Roasted Sweet Potatoes & Tomato-Mozzarella SaladItalian Chicken with Roasted Sweet Potatoes & Tomato-Mozzarella Salad — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

1 small pkg fresh basil

1 ½ (227 g) pkg fresh mozzarella cheese

1 ½ small pkgs grape tomatoes

1.02 kg sweet potatoes

3 yellow bell peppers

balsamic vinegar

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Peel and cut sweet potatoes lengthwise into ¼-inch thick strips; place in a large bowl. Add oil and salt, toss to coat, divide between two baking sheet pans, and spread out in an even layer. (Reserve bowl for later use.)

Place sweet potato in the oven (it doesn't have to be fully heated) and bake, tossing once, until golden and fork-tender, 25-30 minutes. Remove from oven.

Meanwhile, place vinegar, oil, salt, and pepper in the reserved bowl; whisk to combine the dressing.

Halve tomatoes lengthwise and add to the bowl with the dressing.

Trim, seed, and medium dice bell peppers; add to the bowl.

Medium dice mozzarella and add to the bowl.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; add to the bowl, stir to combine the salad, and set aside.

Pat chicken dry with paper towels. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with spices.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove from heat and cover to keep warm.

To serve, divide chicken, sweet potatoes, and salad between plates. Enjoy!

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