Grilled Lemon-Herb Chicken with Roasted Sweet Potato Salad

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, about 4 breasts
• 3 tbsp lemon juice
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 3 cups sweet potatoes, cubed
• 1 tbsp olive oil
• 0.5 tsp paprika
• 0.25 tsp salt
• 0.25 tsp black pepper
• 1 cup zucchini, diced
• 0.5 cup bell pepper, diced
• 0.25 cup red onion, diced
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   1. In a shallow dish, combine the lemon juice, 1 tbsp olive oil, garlic, oregano, basil, salt, and pepper. Add the chicken breasts and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes, up to 4 hours.

2. 2

   2. Preheat oven to 400°F. Toss the cubed sweet potatoes with 1 tbsp olive oil, paprika, salt, and pepper on a large baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and lightly browned.