Grilled Chicken with Sweet Potatoes and Strawberry Salsa
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 370, total fat 12 G., saturated fats 2 G., proteins 37 G., carbohydrates 29 G., fiber 7 G., cholesterol 94 mg, sodium 316 mg, sugar 9 G.
Calories 370, total fat 12 G., saturated fats 2 G., proteins 37 G., carbohydrates 29 G., fiber 7 G., cholesterol 94 mg, sodium 316 mg, sugar 9 G.
Chicken breasts are rubbed with a spice blend, grilled, and served with a unique side dish of a whole, split sweet potato and strawberry salsa. The sweet potato is also grilled, but it's best to microwave it first for faster cooking. Before serving, each cooked potato is split, and the flesh is fluffed with a fork along with olive oil, green onions, and fresh cilantro. The sweet potato's slightly sweet flavor and the spicy, juicy chicken are complemented by a sweet-and-spicy salsa, which substitutes strawberries for traditional tomatoes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 skinless, boneless chicken breasts (about 200g each)
- 4 small sweet potatoes
- 2 tbsp olive oil + extra for greasing the grill
- 1 teaspoon ancho chili powder
- 0.5 tsp ground cumin
- 8 strawberries, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 jalapeño, finely chopped (leave some seeds for extra heat)
- 2 green onions, chopped
- 0.5 cup chopped fresh cilantro
- Juice of 1 lime + wedges for serving
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Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Microwave the sweet potatoes until tender, 7-9 minutes. Let cool slightly, then brush with 1 teaspoon of olive oil and season with salt and black pepper. Meanwhile, toss the chicken with 1 tablespoon of olive oil, chili powder, cumin, and a generous pinch of salt and black pepper.
- Prepare the salsaIn a medium bowl, combine the strawberries, bell pepper, jalapeño, and half of the onion and cilantro. Add lime juice, salt, and pepper. Mix well and set aside to release the juices.
- Oil the grill grate and add the sweet potato and chicken. Cook, covered, turning occasionally, until the sweet potato is tender and crispy and the chicken is cooked through, about 15 minutes for the sweet potato and 16-20 minutes for the chicken.
- Slice the sweet potatoes lengthwise and rip them open. Drizzle with the remaining 2 teaspoons of olive oil, sprinkle with the remaining green onions and cilantro, season with salt and pepper, and fluff with a fork. Serve the chicken and sweet potatoes; top with strawberry salsa and lime wedges.
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