Grilled Chipotle Chicken and Sweet Potato Toss

Name: Grilled Chipotle Chicken and Sweet Potato Toss
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)

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Servings: 2.5

Author : Adam Hickman

Grilled Chipotle Chicken and Sweet Potato Toss

Instructions

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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.

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