For a balanced, wholesome winter meal, pair our delicious Honey Butter Baked Sweet Potatoes with succulent grilled chicken and a refreshing spinach salad. This combination provides a hearty main, a comforting carbohydrate side, and a light, nutrient-dense salad.
Ingredients:
For the Honey Butter Baked Sweet Potatoes:
- 2 sweet potatoes
- 2 tbsp butter, softened
- 1 tbsp honey
- Pinch of salt
For the Grilled Chicken:
- 2 chicken breasts
- 2 tbsp olive oil
- Salt and pepper to taste
For the Spinach Salad:
- 4 cups fresh spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced cucumber
- 1/4 cup crumbled feta cheese
- 2 tbsp balsamic vinaigrette
Instructions:
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Preheat your oven to 200°C (400°F). Pierce each sweet potato several times with a fork.
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Place the sweet potatoes on a baking sheet and bake for about 45 minutes, or until tender.
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While the sweet potatoes are baking, season the chicken breasts with olive oil, salt, and pepper. Grill them over medium heat for about 6-7 minutes per side, or until the internal temperature reaches 74°C (165°F). Let the chicken rest for a few minutes before slicing.
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Prepare the salad by tossing the spinach, cherry tomatoes, cucumber, and feta cheese with the balsamic vinaigrette.
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Mix the softened butter with the honey and a pinch of salt.
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Cut a slit in the top of each baked sweet potato. Top with the honey butter, allowing it to melt into the hot sweet potato.
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Serve each sweet potato with a side of sliced grilled chicken and spinach salad. Enjoy this balanced, nutritious, and delicious meal!
