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

Instructions:

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.