Chicken breasts with salsa verde and sweet potato fries
Paleo, Gluten-Free, Dairy-Free, Soy-Free
30 – 40 Minutes
Salsa verde, salty capers, aromatic herbs, and sweet potato fries round out a perfect paleo and gluten-free chicken dinner, a colorful treat for all.
- 2 sweet potatoes
- 4 boneless skin-on chicken breasts (about 6 ounces each)
- ½ cup pitted Castelvetrano olives
- 1 tablespoon capers
- 3 scallions
- 1 lemon
- 6 or 7 sprigs fresh flat-leaf parsley
- 2 sprigs fresh thyme
- 1 anchovy fillet (optional)
- 5 or 6 red radishes
- ¼ cup roasted almonds
- 3 ounces baby arugula
Salsa verde means “green sauce” in both Spanish and Italian; the condiment is popular in both countries. While there are countless versions, they almost always include chopped fresh herbs and aromatics such as scallions, which turn the olive oil a beautiful green.
Roast the sweet potato fries
- Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.
While the potatoes roast, cook the chicken.
Prep and roast the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
While the potatoes and chicken roast, prepare the salsa verde and the salad.
Make the salsa verde
- Finely chop the olives and capers.
- Trim the root ends from the scallions; thinly slice the scallions.
- Zest the lemon.
- Juice the lemon, keeping the zest and juice separate; set aside 1 teaspoon juice for the salad.
- Strip the parsley leaves from the stems; finely chop the leaves.
- Strip the thyme leaves from the stems.
- If using, finely chop the anchovy.
Make the arugula salad
- Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
- Coarsely chop the almonds.
- Prepare the sweet potatoes for roasting.
- Juice the lemon.
- Strip the parsley and thyme leaves.
- Stir together the salsa verde.
- Toss the salad.
Protein: 41g (82% DV), Fiber: 6g (24% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 6g, Saturated Fat: 7g (35% DV), Cholesterol: 110mg (37% DV), Sodium: 480mg (20% DV) (does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 29g (10% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Fish, tree nuts.