Description
This vibrant recipe features grilled chili lime honey chicken skewers paired with tender sweet potatoes and a refreshing avocado salsa. Marinated chicken chunks and colorful bell peppers are grilled to perfection, complemented by smoky sweet potatoes and zesty salsa for a wholesome and flavorful meal.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken breasts, cut into bite size chunks
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh lime juice
- 2 cloves garlic, minced or grated
- 1 tablespoon honey
- 1 teaspoon crushed red pepper flakes
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh chopped oregano
- kosher salt and black pepper to taste
Grilled Vegetables and Sides
- 2 sweet potatoes, cut into wedges
- 2 red bell peppers, chopped into bite sized chunks
- 2 tablespoons extra virgin olive oil (for sweet potatoes)
- kosher salt and black pepper to taste
- steamed white or brown rice, for serving
Avocado Salsa
- 1 avocado, diced
- 1 jalapeño, seeded and chopped
- juice from 1 lime
- 1/4 cup fresh cilantro and/or basil, chopped
- pinch of salt
Instructions
- Marinate Chicken: In a gallon size zip top bag, combine the chicken, 2 tablespoons olive oil, lime juice, garlic, honey, red pepper flakes, cilantro, oregano, and a large pinch of salt. Seal and marinate for 15 minutes or up to overnight in the fridge.
- Prepare Sweet Potatoes: In a bowl, toss the sweet potato wedges with the remaining 2 tablespoons olive oil and a pinch each of salt and pepper to coat evenly.
- Assemble Skewers: Preheat your grill, grill pan, or skillet to medium-high heat. Thread the marinated chicken pieces and red bell pepper chunks alternately onto skewers.
- Grill Skewers and Sweet Potatoes: Lightly brush the skewers with olive oil. Place the skewers on the grill and cook until lightly charred and fully cooked, turning occasionally, about 10 to 12 minutes. Grill the sweet potato wedges on a piece of tin foil on the grill, turning halfway through, until tender and lightly charred on each side, also about 10 to 12 minutes.
- Make Avocado Salsa: In a bowl, combine diced avocado, chopped jalapeño, lime juice, cilantro and/or basil, and a pinch of salt. Mix gently to combine.
- Serve: Plate the grilled chicken skewers and sweet potatoes over steamed rice. Top with the fresh avocado salsa and garnish with additional fresh herbs if desired.
Notes
- Marinate chicken for at least 15 minutes; overnight marination will deepen flavor.
- Use soaked wooden skewers or metal skewers to prevent burning during grilling.
- For a spicier salsa, keep some jalapeño seeds or add more jalapeño.
- Sweet potatoes can be roasted in the oven at 425°F for 25-30 minutes if a grill is not available.
- Swap fresh oregano with dried oregano if fresh is unavailable, using 1 teaspoon dried.
- Serve with brown rice or quinoa for a healthier alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 70 mg
