Open-Faced Sweet Potato-Chicken BLT
Roasted Asparagus
Ingredients
- 2 sweet potatoes
- 1 Tbsp extra virgin olive oil
- 6 slices center cut bacon
- 1½ lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- ¼ cup mayonnaise
- 1 small head butter lettuce, chopped
- 1 large tomato, sliced
- 1 avocado, sliced
Instructions
- Preheat oven to 425°F. Cut potatoes lengthwise into 6 (½-inch-thick) slices; drizzle with oil. Bake 20 minutes, turning after 10 minutes.
- Meanwhile, cook bacon in a large skillet over medium-high heat 8 minutes or until crisp; drain, reserving 2 Tbsp drippings in skillet.
- Season chicken with salt and pepper. Cook in hot drippings 4 to 5 minutes per side or until done. Cool slightly; slice chicken.
- Spread mayonnaise on potato slices. Top with lettuce, tomato, chicken, avocado, and bacon. Serve with forks and knives.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 cloves garlic, minced
Side Dish Instructions
- Preheat oven to 425°F. Toss together asparagus, oil, salt, pepper, and garlic on a rimmed baking sheet. Bake 10 to 15 minutes or until asparagus is browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
349
|
38
|
387
|
| Fat (g) | 19 | 2 | 21 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 30 | 2 | 32 |
| Carb (g) | 13 | 4 | 17 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 452 | 99 | 551 |
Quick & Healthy Meal Plan
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