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Crispy, juicy chicken quarters, tender roasted sweet potato, and a vibrant fresh salad come together for a well-balanced, flavor-packed meal you’ll want on repeat.

When you’re craving something hearty yet healthy, this Roasted Chicken with Sweet Potato and Fresh Salad ticks all the boxes. It’s easy to prepare, high in protein, rich in nutrients, and bursting with flavor from oven-roasted spices and fresh garden veggies. Perfect for a wholesome weeknight dinner or a cozy weekend lunch!

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Why You’ll Love This Meal

• Balanced and satisfying – includes protein, fiber, and healthy fats
• Simple ingredients – pantry staples and fresh produce
• Meal prep friendly – roast in bulk and enjoy all week
• Naturally gluten-free and customizable

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Ingredients

Serves 2

For the Roasted Chicken

• 2 chicken quarters (leg & thigh or wings)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp salt
• ½ tsp dried thyme
• ½ tsp onion powder
• ½ tsp chili flakes (optional)

For the Roasted Sweet Potato

• 1 medium sweet potato, halved
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp butter or olive oil (optional for richness)

For the Fresh Salad

• 2 cups mixed lettuce (romaine, iceberg, or spinach)
• ½ cucumber, sliced
• ½ tomato, diced
• ¼ red onion, finely chopped
• ¼ cup shredded carrots
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt & pepper to taste

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Instructions

1️⃣ Roast the Chicken

Preheat oven to 400°F (200°C).
Rub the chicken with olive oil and season with garlic powder, paprika, thyme, onion powder, salt, black pepper, and chili flakes.
Place on a baking tray and roast for 35–40 minutes, until golden brown and cooked through (internal temp 165°F/75°C).

2️⃣ Bake the Sweet Potato

Cut the sweet potato in half (lengthwise), and place on a tray cut-side up.
Season with salt and pepper, and drizzle with olive oil or dot with butter if desired.
Bake alongside the chicken for 30–35 minutes or until soft and caramelized.

3️⃣ Prepare the Salad

In a large bowl, combine lettuce, cucumber, tomato, onion, and carrots.
Drizzle with olive oil and lemon juice. Season with salt and pepper, then toss to combine.

4️⃣ Assemble & Serve

Plate the crispy roasted chicken with a half sweet potato and a generous scoop of salad.
Serve with a lemon wedge for brightness, and enjoy a deliciously nourishing plate!

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Meal Tips & Variations

• Add a sauce: Try a dollop of Greek yogurt, garlic aioli, or tahini dressing.
• Make it low-carb: Swap the sweet potato for roasted cauliflower or zucchini.
• Spice it up: Add a pinch of cayenne or smoked paprika to the chicken rub.
• Meal prep it: Roast multiple chicken quarters and sweet potatoes for easy lunches all week.

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Nutrition Info (per serving, approx.)

• Calories: 450
• Protein: 35g
• Carbohydrates: 25g
• Fat: 22g
• Fiber: 5g

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A Colorful, Clean-Eating Classic

This dish proves that healthy meals don’t have to be boring! With crispy roasted chicken, naturally sweet potato, and a crisp salad bursting with fresh textures, it’s the perfect balance of comfort and nutrition. Whether you’re cooking for two or meal prepping for the week, this wholesome plate has you covered.

Tag your creations with #HealthyDinner and #RoastedChickenBowl – we love seeing your plates!

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