Kitchen Tools:

  • Baking dish
  • Aluminum foil
  • Large bowl

Recipe by: Fresh City,
Serves: 2
Prep Time: Quick & Easy


1 lb potatoes, sweet

1 clove garlic

8-10 oz. boneless chicken breast

3 tbsp. biodynamic extra virgin olive oil

2 tsp. fresh city's tuscan spice mix (sage, garlic powder, rosemary)

To taste salt & pepper

2 apple, gala

2 tbsp. walnuts

2 tbsp. dried cranberries

¼ cup fresh city's lemon-maple dressing (olive oil, lemon juice, maple mustard, apple cider vinegar, maple syrup, sea salt)

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Preheat the Oven & Prepare the Ingredients

  • Preheat the oven to 400°F and line a baking dish with aluminum foil.
  • Rinse, scrub and dice the sweet potato into 1-inch cubes.
  • Mince the garlic.

Roast the Chicken & Sweet Potato

  • Add the sweet potato and garlic to a large bowl and drizzle with 1 tbsp. olive oil and salt and pepper to taste. Pour onto one side of the baking dish.
  • Add the chicken breast(s) to the large bowl. Drizzle with 2 tbsp. olive oil and the Tuscan Spice Mix. Season with salt and pepper to taste and toss to coat.
  • Transfer the chicken to the other side of the baking dish.
  • Roast in the oven until the sweet potato is fork-tender and the chicken is cooked through, about 20-25 minutes. Chicken is done when it reaches an internal temperature of 165°F and shows no signs of pink.
  • Remove the chicken and continue to cook the sweet potatoes for another 15-20 minutes.
  • Let the chicken cool slightly before slicing into roughly 1-inch strips.

Make the Salad

  • While the sweet potato and chicken are roasting, rinse and dry the salad greens.
  • Rinse and dice the apples.
  • Crush the walnuts with the broad side of a knife.
  • Thoroughly wash the large bowl used earlier for the sweet potato/chicken. Add the salad greens, diced apples, and dried cranberries. Drizzle with the Lemon-Maple Dressing and toss to combine.

Bring It All Together

  • Evenly divide the salad between two plates or bowls.
  • Top with chicken and sweet potato. Serve with salad on the side and garnish with crushed walnuts!