Chicken with Roasted Sweet Potato Salad

Copied from Real Simple's website

Ingredients
-2 sweet potatoes (about 1 pound), peeled and cut into thin wedges
-1 red onion, thinly sliced
-3 tablespoons olive oil
-kosher salt and black pepper
-4 6-ounce boneless, skinless chicken breasts
-1 bunch spinach, thick stems removed (about 4 cups)
-2 tablespoons fresh lime juice

Directions
1) Heat oven to 425° F.
2) On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes.
3) Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side.
4) In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt. Serve with the chicken.

Serves 4
Nutritional Information
Per Serving
Calories 388
Fat 14g
Saturated Fat 3g
Cholesterol 94mg
Sodium 811mg
Protein 39g
Carbohydrate 26g
Fiber 6g

Weight Watchers Points: 8