- 4
- 30 mins
- 40 mins
Ingredients
- 4 small sweet potatoes
- 2 Tbsp extra-virgin olive oil, plus more for the grill
- Kosher salt and freshly ground black pepper
- 3 skinless, boneless chicken breasts (about 8 oz each)
- 1 tsp ancho chile powder
- 1/2 tsp ground cumin
- 8 strawberries, finely chopped
- 1 jalapeño pepper, finely chopped (leave in seeds for heat)
- 2 scallions, chopped
- 1/2 c chopped fresh cilantro
- Juice of 1 lime, plus wedges for serving
Preparation
Step 1
Preheat a grill to medium. (I cooked the chicken on the stove)
Microwave the sweet potatoes until soft 7 to 9 minutes. (I baked them in the oven)
Let cool slightly, then brush with 1 tsp olive oil; season with salt and pepper.
Meanwhile toss the chicken with 1 Tbsp olive oil, the chile powder, cumin and a big pinch each of salt and pepper.
Make the salsa:
Combine the strawberries, bell pepper, jalapeño, 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.
April open the sweet potatoes. Drizzle with the remaining 2 tsp 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 the lime wedges.
From Food Network Magazine, June 2019