Grilled Chicken with Sweet Potato Salad
This recipe features grilled chicken breast, which is a great source of lean protein. The sweet potato salad is a tasty and healthy side dish that is packed with nutrients. This recipe is gluten-free and dairy-free, making it suitable for those with dietary restrictions. With a perfect balance of vegetables, protein, and carbohydrates, this dish is perfect for a wholesome lunch or dinner.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
192 kcal
Protein
16 g
Carbs
17 g
Fat
8 g
Fiber
3 g
Ingredients
Chicken, poultry, breast, skinless
250 gms (250g)
Sweet potato, pink skin
200 gms (200g)
Red Onion
0.25 cup, chopped (50g)
Tomato
0.25 cup, chopped (50g)
Olive Oil
1 tsp (5g)
Paprika powder
0.5 tsp (1g)
Clove Garlic, Chopped
0.5 tbsp (7.5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Green Bell pepper
0.25 cup, chopped (50g)
Dijon mustard
1 tbsp (18g)
Yellow Bell Pepper
0.25 cup, chopped (50g)
Fresh cilantro (chopped)
1 tbsp (10g)
Instructions
Preparation
-Boil sweet potatoes, peel and cubed. Keep aside.
Cooking Steps
Preheat the grill to medium-high heat.
Season the chicken breasts with olive oil, garlic paste, paprika powder, salt, and pepper.
Grill the chicken breasts for 5-6 minutes per side until they are cooked through.
Remove the chicken from the grill and let it rest for a few minutes before slicing.
In a large bowl, combine the cubed sweet potatoes, chopped red onion, green and yellow bell peppers and chopped cilantro.
In a small bowl, whisk together the lemon juice, Dijon mustard, salt, and pepper.
Pour the dressing over the sweet potato salad and toss to combine.
Serve the grilled chicken with the sweet potato salad on the side.