Serves 4 (serving size: 1 chicken breast and about 3/4 cup salad)
Photo: Caitlin Bensel
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)
Est. added sugars 0g
How to Make It
Preheat grill to medium-high (350°F to 450°F).
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.
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.
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.