Greek Salad with Grilled Chicken and Roasted Sweet Potatoes Recipe

If you're looking for a healthy and delicious meal that's packed with flavor, this Greek salad with grilled chicken and roasted sweet potatoes is the perfect choice. This dish is easy to prepare and can be served as a main course or as a side dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 large sweet potatoes, peeled and cubed
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups mixed greens

This image shows the chicken breasts seasoned with oregano and garlic powder being grilled on a hot grill. The chicken is cooked until it's tender and juicy, with a slightly charred exterior. This adds a delicious smoky flavor to the dish.

The sweet potatoes are roasted until they're tender on the inside and crispy on the outside. This image shows the sweet potatoes being tossed with olive oil, salt, and pepper before being roasted in the oven. The result is a sweet and savory side dish that pairs perfectly with the tangy Greek salad.

The Greek salad is made with mixed greens, thinly sliced red onion, tangy kalamata olives, and crumbled feta cheese. The salad is dressed with a simple vinaigrette made with extra-virgin olive oil, red wine vinegar, dried oregano, and garlic powder. The result is a bright and colorful dish that's bursting with flavor.

Instructions:

1. Preheat the oven to 400°F.
2. Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and crispy.
3. Season the chicken breasts with oregano, garlic powder, salt, and pepper. Grill the chicken over medium-high heat for 6-7 minutes per side, or until cooked through.
4. While the chicken is cooking, prepare the salad. In a large bowl, combine the mixed greens, sliced red onion, kalamata olives, and crumbled feta cheese. In a small bowl, whisk together the remaining olive oil, red wine vinegar, dried oregano, and garlic powder to make the vinaigrette.
5. Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
6. To serve, divide the salad among four plates. Top each plate with the sliced chicken and roasted sweet potatoes. Drizzle the vinaigrette over the top of each salad and serve immediately.