Grilled Shrimp with Roasted Sweet Potato and Green Salad

Ingredients

• 800 g sweet potatoes (about 4 medium-sized, scrubbed clean)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.75 tsp salt
• 0.5 tsp black pepper (freshly ground)
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. 1

   Prepare the sweet potatoes

   • Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
   • Wash and scrub the sweet potatoes thoroughly. Pat them dry.
   • Cut each sweet potato in half lengthwise, then cut each half into 3-4 long wedges.
2. 2

   Season the wedges

   • Place the sweet potato wedges in a large bowl.
   • Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and black pepper.
   • Toss everything together with your hands until the wedges are evenly coated in oil and spices.
3. 3

   Roast to perfection

   • Arrange the seasoned wedges on the prepared baking sheet in a single layer. Make sure not to overcrowd the pan for maximum crispiness.
   • Roast for 15 minutes.
   • Remove the pan from the oven, flip the wedges with tongs, and return to the oven.
   • Roast for another 10-15 minutes, or until the wedges are tender on the inside and crispy and caramelized on the edges.
4. 4

   Garnish and serve

   • Remove the wedges from the oven.
   • Sprinkle with fresh chopped parsley and serve immediately while hot.

Ingredients

• 5 oz mixed greens (such as spring mix or romaine)
• 180 g cooked chicken breast (grilled and sliced)
• 1 cup cherry tomatoes (halved)
• 1 pcs cucumber (medium, thinly sliced)
• 0.25 pcs red onion (medium, thinly sliced)
• 0.5 pcs red bell pepper (thinly sliced)
• 2 tbsp extra virgin olive oil
• 3 tbsp lemon juice (freshly squeezed)
• 1 tsp dijon mustard
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the lemon vinaigrette

   • In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, and dijon mustard.
   • Add the salt and freshly ground black pepper.
   • Whisk vigorously or shake the jar until the dressing is well combined and emulsified.
2. 2

   Assemble the salad

   • In a large salad bowl, add the mixed greens, halved cherry tomatoes, sliced cucumber, red onion, and red bell pepper.
   • Add the sliced grilled chicken on top of the vegetables.
3. 3

   Toss and serve

   • Just before serving, pour the lemon vinaigrette over the salad.
   • Gently toss everything together until the greens and vegetables are lightly coated.
   • Serve immediately for the best texture and freshness.