It’s been a while since we have shared a recipe with you. While we love doing our reviews and sharing parenting tips, every once in a while we have to change things up a bit and offer you something totally different. Today we want to share with you something absolutely delicious. If you’re able to give it a try please come back and let us know if you enjoyed it. We think you’ll absolutely love it! Now on to our Grilled Chicken over Sweet Potato with Yellow Pepper Jalapeno Relish. Enjoy!
3 Sweet Potatoes, about the same size and shape of a large Russet
3 Boneless Skinless Chicken Breasts
3 Cloves Garlic, minced
2 Canned or fresh Jalapenos, seeded and minced
1 Yellow Bell Pepper, diced could be any color you like
1⁄2 Red Onion, Diced
1 teas. Ground Cumin
1 teas. Chili Powder
11⁄2 teas. Salt
11⁄2 teas. Black Pepper
1 Lime, juiced
3 Tbsp. Olive Oil
1 Cup Shredded Cheddar Cheese
8-10 Sprigs of Cilantro Leaves, chopped
Preheat oven to 350 ̊.
Scrub the Sweet Potatoes and rub with a little oil and poke with a fork several times. Place in the oven on a piece of foil and bake until tender, about 50 minutes. Remove and set aside.
While the potatoes are cooking in a small bowl combine the Garlic, Jalapenos, Bell Pepper, Onion, Cumin, Chili Powder, Salt, Pepper, Lime juice and Olive Oil and set aside.
When the potatoes have about 20 minutes left start the chicken. Ensure the Chicken Breasts are about the same thickness by either pounding them out or butterflying them so they cook evenly.
Season the Chicken Breasts liberally with 1 teas. Salt and 1 teas. Pepper. Cook on grill over medium heat until desired doneness, about 6 min per side depending on thickness and starting temperature. Remove to a plate and cover with foil for 10 minutes.
Cut a Potato in half, length wise. Put half a potato on a plate and smash slightly with a fork. Sprinkle with Cheese.
Slice 1⁄2 a Chicken Breast at an angle and fan out across the top of the Cheese.
Spoon 2 Tbsp. of the relish over the Chicken. Sprinkle with Cilantro and serve hot.