Oven Baked Chicken & Sweet Potato Salad

(Serves: approx. 2)

This recipe is super simple – it’s my current go-to for a nutritious & tasty lunch or dinner.


  • 1 chicken breast
  • 1 sweet potato
  • 60g of baby spinach leaves
  • 2 tbsp. Caesar salad dressing
  • Garlic powder
  • Chilli flakes
  • Roast vegetable seasoning


  1. Preheat oven to 200C & cover a baking tray with baking paper.
  1. Dice sweet potato & coat in roast vegetable seasoning. Place sweet potato on baking tray & bake for 40 minutes turning once. No oil of any kind required.
  1. Cover a second baking tray with baking paper & set aside.
  1. Coat chicken breast with garlic powder & chilli powder. Place whole breast on baking tray & set aside to add to the oven 20 minutes into sweet potato baking time.
  1. Increase oven to 220C & add chicken to the oven to bake with the sweet potato for the remaining 20 minutes – again, no oil of any kind required.
  1. Slice chicken breast & prepare baby spinach leaves in a serving dish.
  1. Add desired amount of chicken breast & sweet potato to baby spinach leaves. Dress with Caesar salad dressing & salt & pepper to taste.
  1. Save left over ingredients for a second serving.

I’ll share with you the average serving quantities that I use – but you can play around with this to suit your requirements.

+ 100g sliced chicken breast

+ 130g sweet potato

+ 30g baby spinach leaves

+ 1 tbsp Caesar salad dressing

Calories 284, Carbohydrates 29g, Fat 6.1g, Protein 29g


  • Bake chicken breast & sweet potato in bulk. Divide oven baked chicken into two containers; refrigerate one & freeze the other.
  • If you’re baking more than two chicken breasts at a time; add an additional 5 minutes to the baking time.
  • Keep baby spinach leaves & pre-cooked sweet potato in the fridge. This way you can whip up a fresh serving of the recipe each day.
  • Mix things up & try using different herbs, spices, seasonings & salad dressings.