Warm salad? Oh yes! You won’t regret.

  • 30 minutes
  • 1 servings
  • 535 calories


  • 120g chicken fillet
  • 250g sweet potatoes
  • 1 red pepper (125g)
  • 1 Tbsp olive oil
  • 30g baby spinach
  • 1 Tbsp fresh lemon juice


  1. Set the oven to 375°F/190°C
  2. Cut the potatoes and pepper into smaller cubes. Season the chicken fillet with salt and optional spices (pepper powder, thyme and garlic).
  3. Place the veggies on an oven-proof form, drizzling oil and salt over them.
  4. Bake in the oven for 20 minutes, add the chicken and bake for another 10 minutes or until done.
  5. Add the spinach to the veggie mix, squeeze some lemon juice on top and dig in! Hey! Use the lemon zest and chili flakes to add some extra YUM!
  6. Tip! Make sure the veggies cool down before you add the spinach.
  7. Are you Food prepping? It saves time and effort later on!

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