Description
A vibrant and flavorful grilled chicken and sweet potato dish marinated in chili lime honey, served with a refreshing avocado salsa and rice. Perfect for a healthy and colorful meal packed with zesty and sweet notes.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken breasts, cut into bite size chunks
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh lime juice
- 2 cloves garlic, minced or grated
- 1 tablespoon honey
- 1 teaspoon crushed red pepper flakes
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh chopped oregano
- Kosher salt and black pepper, to taste
Grilled Vegetables and Sides
- 2 sweet potatoes, cut into wedges
- 2 red bell peppers, chopped into bite sized chunks
- 2 tablespoons extra virgin olive oil (for sweet potatoes)
- Kosher salt and black pepper, to taste
- Steamed white or brown rice, for serving (about 4 servings worth)
Avocado Salsa
- 1 avocado, diced
- 1 jalapeño, seeded and chopped
- Juice from 1 lime
- 1/4 cup fresh cilantro and/or basil, chopped
- Kosher salt, a pinch
Instructions
- Marinate the Chicken: In a gallon size zip top bag, combine the chicken chunks with 2 tablespoons olive oil, fresh lime juice, minced garlic, honey, crushed red pepper flakes, chopped cilantro, chopped oregano, and a large pinch of salt. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 15 minutes or up to overnight for best flavor.
- Prepare Sweet Potatoes: In a bowl, toss the sweet potato wedges with the remaining 2 tablespoons of olive oil, and season with a pinch each of kosher salt and black pepper to taste. Set aside while you heat the grill or skillet.
- Assemble Skewers: Preheat your grill, grill pan, or skillet to medium-high heat. Thread the marinated chicken pieces and red bell pepper chunks onto skewers, alternating between chicken and pepper pieces for even cooking and presentation.
- Grill Chicken and Sweet Potatoes: Lightly brush the skewers with olive oil. Place the chicken skewers on the grill and cook, turning occasionally, until the chicken is lightly charred and cooked through, about 10 to 12 minutes. At the same time, place the sweet potato wedges on a piece of tin foil on the grill, turning halfway through cooking, until tender and lightly charred, about 10 to 12 minutes.
- Make Avocado Salsa: While the chicken and sweet potatoes cook, combine diced avocado, seeded and chopped jalapeño, lime juice, chopped cilantro and/or basil, and a pinch of salt in a bowl. Mix gently to combine without mashing the avocado.
- Serve: Serve the grilled chicken skewers and sweet potatoes over a bed of steamed white or brown rice. Top with the fresh avocado salsa and garnish with extra fresh herbs if desired for a burst of flavor.
Notes
- For extra flavor, marinate the chicken overnight in the refrigerator.
- If you don’t have skewers, grill the chicken and peppers separately.
- Use brown rice for a nuttier taste and added fiber.
- You can substitute fresh oregano with dried oregano if fresh is unavailable, but reduce the amount to 1 tablespoon.
- Adjust the amount of crushed red pepper flakes to control the heat level.
- To prevent wooden skewers from burning, soak them in water for 30 minutes before grilling.
- For a gluten-free meal, ensure the marinade ingredients and rice are gluten-free certified.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 75 mg
