| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 small sweet potatoes
- 2 tablespoons extra-virgin olive oil, plus more for the grill
- Kosher salt and freshly ground pepper
- 3 skinless, boneless chicken breasts (about 8 ounces each)
- 1 teaspoon ancho chile powder
- 1/2 teaspoon ground cumin
- 8 strawberries, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 jalapeno pepper, finely chopped (leave in some seeds for heat)
- 2 scallions, chopped
- 1/2 cup chopped fresh cilantro
- Juice of 1 lime, plus wedges for serving
Instructions
- Preheat a grill to medium. Microwave the sweet potatoes until soft, 7 to 9 minutes. Let cool slightly, then brush with 1 teaspoon olive oil; season with salt and pepper. Meanwhile, toss the chicken with 1 tablespoon olive oil, the chile powder, cumin and a big pinch each of salt and pepper.
- Make the salsa: Combine the strawberries, bell pepper, jalapeno and half each of the scallions and cilantro in a medium bowl. Add the lime juice and season with salt and pepper. Toss well and set aside until juicy.
- Oil the grill grates and add the sweet potatoes and chicken. Grill, covered, turning, until the sweet potatoes are tender and charred and the chicken is cooked through, 15 minutes for the sweet potatoes and 16 to 20 minutes for the chicken.
- Split open the sweet potatoes. Drizzle with the remaining 2 teaspoons olive oil, sprinkle with the remaining scallions and cilantro and season with salt and pepper; fluff with a fork. Serve the chicken with the sweet potatoes; top the chicken with the strawberry salsa and serve with lime wedges.
Nutrition Facts
| Calories | 370 |
| Total Fat | 12 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 94 milligrams |
| Sodium | 316 milligrams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 7 grams |
| Protein | 37 grams |
| Sugar | 9 grams |
Reviews
This recipe was delicious. I was worried the jalapeno would be too spicy so I didn’t put it all in. Not spicy at all and needed the. rest to balance out the sweet.
Turned ou pt really good. I prepped the salsa a few hours ahead and let it chill. It made a ton, may only make 1/2 next time. Salsa was better on the first day than for leftovers.
The seasoning on the chicken was good, but the salsa wasn’t a fan favorite for everyone. It was about half and half between the group. If I make it again, I may tweak the salsa a little bit
Made this last night, came out great just make sure you make the pico first so it really soaks in , made it with broccoli cheese rice
Alisa S .
This recipe was awesome. Fixed this meal last night 7-20-2020. My husband and I loved it. I cooked some Mexican corn as another side dish. Definitely making this meal again. The salsa was a added bonus. Plus I did 5 chicken breasts and 5 small sweet potatoes. Yess leftover.
So easy and so delicious! We added grilled veggies. I loved the salsa and will be making that again
Full of unique taste sensations! I like to pound my chicken breasts for the flavors to infuse. Will cook this meal again!
Really good! Yummy flavor combinations! Fairly simple prep.
This recipe is very tasty and easy (although I’m a slow prep cook so the salsa took a little while). I would increase the amount of chicken and chili powder/cumin. My chicken turned out just fine, but we wanted more of it!!
Just made this recipe and followed it by the letter. It was really good. I only gave it 4 stars because the chicken was pretty bland on the inside. I will make this again and wet brine the chicken breasts before I toss it with the seasoning. (To wet brine, I place the chicken in a large bowl and cover with water, add ice, and sea salt for about an hour. Then drain and rinse. It makes the chicken so tender and helps it absorb more of flavor of the seasoning you add).. My husband wants me to make his sweet potatoes exactly like this from now on. My daughter loved the strawberry salsa!