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Honey Dijon Chicken with Roasted Sweet Potato and Cauliflower Salad

Honey Dijon Chicken with Roasted Sweet Potato and Cauliflower Salad

Yield 4 servings
Prep time
40 Min
Total time
40 Min
Cook ModePrevent screen from turning off

Ingredients

Main Day Prep Items/Reused Components

Instructions

  1. Preheat the oven to 400 degrees F.
  2. On two large sheets pans, spread parchment paper. Put the cauliflower onto one sheet pan, and the sweet potato on the other (keep separate). Spray evenly with your oil spray, and season liberally with salt and pepper. Put in the oven and cook for 30-35 minutes, checking after 30 minutes for light browning. (Skip to step 3 below to put chicken in the oven now.)
  3. While cooking, cover a sheet pan with parchment paper (this will help make sure it’s easier to clean). Place chicken and about a cup of the marinade onto the sheet pan. Depending on what kind of chicken you marinaded, cook 20-30 minutes, until chicken is 165 degrees F. When chicken is done, let rest 5 minutes. Slice two and a half of the chicken breasts. Taste and season the marinade with more salt if needed. Whisk the marinade (it will have separated) and add a tablespoon on top of each sliced chicken breast.
  4. Reserve the other chicken for Chipotle Chicken and Corn Quesadillas. Shred the chicken after you eat. Add about 1/2 a cup of the marinade to the shredded chicken.
  5. Once sweet potato and cauliflower are done, place 1/3 of the sweet potato in a storage container and reserve for Corny Chipotle Sweet Potato and Black Bean Taco Salad.
  6. Add the sweet potato and cauliflower to a medium sized bowl. Add 1/2 cup of the diced dates. Add 1/4 cup Red onion and Parsley. Stir together.
  7. On your plates, add a thin layer of arugula. Place your sliced chicken on one side, and the Roasted sweet potato and cauliflower salad on the other side. Top the salad with cashews, and add a drizzle of Creamy Basil Dressing across the chicken and salad. Top with Green onions.

Notes

Components to Save:

1 - 1 1/2 breasts for Chipotle Chicken and Corn Quesadillas

1/3 cooked sweet potato for Corny Chipotle Sweet Potato and Black Bean Taco Salad

Nutrition Facts

Calories

600

Fat

19 g

Sat. Fat

4 g

Carbs

55 g

Fiber

13 g

Net carbs

68 g

Sugar

20 g

Protein

53 g

Sodium

551 mg

Cholesterol

116 mg
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