Photo: Caitlin Bensel
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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.