1 lb sweet potatoes, peeled and cut into thin wedges
1 red onion, thinly sliced
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp pepper
4, 6 oz chicken breasts
1 bunch spinach (4 cups), thick steams removed
2 tbsp fresh lime juice
Preheat oven to 425.
Toss together the sweet potatoes, onion, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Roast 20–25 minutes or until tender.
Meanwhile, heat remaining 1 tablespoon oil in a skillet over medium-high heat. Season chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook for 5–6 minutes per side or until chicken is golden and cooked through.
Toss the sweet potato–onion mixture with spinach and fresh lime juice. Serve warm with chicken.
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