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Grilled Chipotle Chicken and Sweet Potato Toss

Photo: Caitlin Bensel
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)

Nutrition Information

  • calories 420
  • fat 15.6 g
  • satfat 2.5 g
  • monofat 9.3 g
  • polyfat 1.7 g
  • protein 43 g
  • carbohydrate 25 g
  • fiber 5 g
  • cholesterol 124 mg
  • iron 2 mg
  • sodium 526 mg
  • calcium 71 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat grill to medium-high (350°F to 450°F).

  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.

  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.

  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.