Mealime recipe · lives on in MealPot
Italian Chicken with Roasted Sweet Potatoes & Tomato-Mozzarella Salad
- 35 min
- 2–6 servings
- 679 kcal / serving
- ★ 4.3 on Mealime
Juicy chicken fillets rest atop tender, roasted sweet potatoes while a bright tomato-mozzarella salad adds a fresh, creamy counterpoint. This weeknight-friendly combo comes together quickly with simple pantry staples.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbchicken breasts, boneless skinless
- ½ small pkgfresh basil
- ½ (8 oz) pkgfresh mozzarella cheese
- ½ pintgrape tomatoes
- ¾ lbsweet potato
- 1yellow bell pepper
- sweet potatoes
- yellow bell peppers
From the pantry: balsamic vinegar, black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · oven mitts · spatula · stirring spoon · tongs · vegetable peeler · whisk or fork
Directions
- Prepare a sheet pan and preheat the oven to 425°F.
- Wash and dry the vegetables and basil; set aside.
- Cut the sweet potato into ¼-inch thick sticks, toss with oil and salt, and spread on the sheet pan.
- Roast the sweet potatoes in the oven, turning once, until tender and lightly browned, about 25 minutes.
- Meanwhile, whisk together a dressing from balsamic vinegar, oil, salt, and pepper in the same bowl you’ll use for the salad.
- Halve the grape tomatoes and cut the bell pepper into small dice; add to the dressing so they can marinate briefly.
- Dice the mozzarella and slice the basil into ribbons, then add to the tomato mixture and toss lightly to combine; set the salad aside.
- Pat the chicken dry, slice in half horizontally to form thin fillets, and season both sides. Cook the chicken in a hot skillet with a bit of oil for about 3–4 minutes per side until browned and cooked through; keep warm.
- To serve, divide the roasted potatoes, chicken, and tomato-mozzarella salad among plates and enjoy.
Two tips
- Make-ahead: the salad can be prepared up to 1 hour ahead and kept refrigerated, then stirred just before serving.
- Serving idea: spoon a little of the pan juices from the potatoes over the chicken for extra flavor, or swap in extra basil if you have it.
Nutrition per serving
- Calories
- 679 kcal
- Protein
- 55 g
- Carbs
- 44 g
- Fat
- 31 g
- Fiber
- 7 g
- Sodium
- 534 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
Balsamic Chicken Drumsticks with Garlic & Parsley Sautéed Carrots40 min · 2–6 servings
Honey Mustard Chicken Tenders with Broccoli Orange Slaw35 min · 2–6 servings
Thai Coconut Chicken Soup with Mushrooms & Bell Pepper40 min · 2–6 servings
Honey Garlic Chicken Drumsticks with Spinach, Avocado & Orange Salad35 min · 2–6 servingsPLAN THE WEEK
One of 1,676 Mealime recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.