Bariatric Friendly Entree: Grilled Chicken Breast with Sweet Potato and Green Salad

Shopping List:

  • 4 (4-ounce) skinless chicken breasts
  • 2 medium sweet potatoes
  • 4 cups of mixed greens (spinach, lettuce, or kale)
  • 1 cup of cherry tomatoes, halved
  • 1/2 cup of cucumber, sliced
  • 2 tablespoons of balsamic vinegar
  • Salt and pepper


  1. Preheat the grill to medium-high heat.
  2. Season the chicken breasts with salt and pepper.
  3. Grill the chicken for about 6-8 minutes on each side or until cooked through.
  4. While the chicken is grilling, preheat the oven to 400°F (200°C).
  5. Slice the sweet potatoes into wedges.
  6. Place the sweet potato wedges on a baking sheet lined with parchment paper.
  7. Bake the sweet potato wedges for about 20 minutes or until tender.
  8. In a bowl, combine 4 cups of mixed greens, 1 cup of cherry tomatoes, and 1/2 cup of sliced cucumber.
  9. Drizzle the salad with 2 tablespoons of balsamic vinegar and toss gently to coat.
  10. Once cooked, slice the grilled chicken breasts into appropriate portions.
  11. Serve each grilled chicken breast with a portion of sweet potato wedges and a side of green salad.

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Tyler Stafford

Tyler Stafford from Peak Bariatric writes on a variety of issues concerning bariatric patients.

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