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Grilled Chipotle Chicken and Sweet Potato Toss

Grilled Chipotle Chicken and Sweet Potato Toss


Yield

Serves 4 (serving size: 1 chicken breast and about 3/4 cup salad)

Adobo sauce, what surrounds the chipotle chiles in the can, is a fantastic single-ingredient wet rub for grilled chicken, smoky with just a touch of heat that won't be overwhelming for kids. Grilled sweet potatoes are also a great alternative to fries as they pick up tons of flavor with next to no fat. Give the spuds a jump start in the microwave so they can finish cooking on the grill in less than half the time. If you have leftovers, turn this main and side into a chopped chicken salad, adding your favorite greens and some diced ripe avocado.

Ingredients

  • Cooking spray
  • 4 (6-oz.) skinless, boneless chicken breasts
  • 1 tablespoon adobo sauce from canned chipotle chiles in adobo
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 tablespoon water
  • 1 (8-oz.) sweet potato, peeled and cut lengthwise into 1/2-in.-thick slices
  • 1 cup canned unsalted chickpeas, rinsed and drained
  • 3 tablespoons chopped green onions
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons torn fresh basil (optional)

Nutritional Information

  • Calories 420
  • Fat 15.6g
  • Satfat 2.5g
  • Monofat 9.3g
  • Polyfat 1.7g
  • Protein 43g
  • Carbohydrate 25g
  • Fiber 5g
  • Cholesterol 124mg
  • Iron 2mg
  • Sodium 526mg
  • Calcium 71mg
  • Sugars 3g
  • Est. added sugars 0g

How to Make It

Step 1

Preheat grill to medium-high (350°F to 450°F).

Step 2

Coat grill grate with cooking spray. Rub chicken with adobo sauce; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange chicken on grill grate; cook 5 minutes on each side or until done.

Step 3

Place 1 tablespoon water and sweet potato slices in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 5 minutes or until almost tender. Pat potato slices dry; coat with cooking spray. Arrange on grill; cook 3 to 5 minutes or until tender and grill marks appear. Remove from grill; cut into 1/2-inch pieces.

Step 4

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, chickpeas, green onions, oil, juice, and basil, if using, in a large bowl. Add sweet potato; toss. Serve with chicken.


Watch the video: BBQ Brisket with Crunchy Coleslaw u0026 Sweet Potato Wedges. Gordon Ramsay