Grilled Chipotle Chicken and Sweet Potato Toss Recipe

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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.