Chicken breasts with salsa verde and sweet potato fries

Paleo, Gluten Free, Dairy Free, Soy Free

4 Servings, 650 Calories/Serving

30 – 40 Minutes

Paleo and gluten-free, this colorful and comforting chicken dinner is one that the whole family will love.

Ingredients

  • 1 pound sweet potatoes
  • Four 6-ounce boneless skin-on chicken breasts
  • ½ cup Castelvetrano olives
  • 1 tablespoon capers
  • 2 scallions
  • 1 lemon
  • Fresh flat-leaf parsley
  • Fresh thyme
  • 1 anchovy fillet (optional)
  • 5 or 6 red radishes
  • ¼ cup roasted almonds
  • 5 ounces baby arugula

Chef's Tip: Ingredient IQ: 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.


Instructions

1

Roast the sweet potato fries

Heat the oven to 450ºF.
  • 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.
On a sheet pan, toss the sweet potato wedges with 1 tablespoon oil and season generously with salt and pepper. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes. Transfer to a plate. While the potatoes roast, cook the chicken.

2

Prep and roast the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is golden brown but the meat is not yet cooked through, 4 to 5 minutes. Turn the chicken and cook for 30 seconds. Transfer the pan to the oven and roast until the chicken is cooked through, 5 to 7 minutes. Remove from the oven and let rest.
While the potatoes and chicken roast, prepare the salsa verde and the salad.

3

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.
In a medium bowl, stir together the olives, capers, scallions, lemon zest and remaining lemon juice, parsley, thyme, as much anchovy as you like, and 2 to 3 tablespoons oil. Season to taste with salt and pepper.

4

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.
In a large bowl, combine the arugula, radishes, almonds, 1 teaspoon lemon juice, and 1 to 2 tablespoons oil and toss to coat. Season to taste with salt and pepper.

5

Serve

Transfer the chicken, sweet potato fries, and salad to individual plates. Spoon the salsa verde over the chicken and serve.

Kids can!
  • Juice the lemon.
  • Prepare the sweet potatoes for roasting.
  • Strip the parsley and thyme leaves.
  • Stir together the salsa verde.
  • Toss the salad.

Nutrition per serving: Protein: 41g (82% DV), Fiber: 6g (24% DV), Total Fat: 40g (62% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 6g, Saturated Fat: 7g (35% DV), Cholesterol: 110mg (37% DV), Sodium: 670mg (28% DV), Carbohydrates: 29g (10% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: fish, tree nuts

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