Chicken with Roasted Sweet Potato Salsa

Chicken with Roasted Sweet Potato Salsa

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This incredible meal is so easy to make. It's filling and splendid and chock full of good stuff. You're gonna want it for dinner nine nights a week.MORE+LESS-

Updated October 8, 2014


chicken breasts, uncooked


sweet potato, peeled and cubed


cup black beans, cleaned and drained


cup white onion, finely chopped

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  • 1

    Preheat the oven to 500°F. Sprinkle garlic salt on the chicken. Heat a grill pan over medium heat, spray it lightly with non-stick cooking spray, then cook the chicken on both sides until cooked through.

  • 2

    Toss the sweet potato cubes on a baking sheet. Drizzle with olive oil. Place in preheated oven and allow to roast, turning with a spatula every 4-5 minutes or so, until the sweet potatoes are tender, about 15-20 minutes.

  • 3

    In a large bowl, toss together the pineapple, black beans, chopped onions, cilantro and honey. Stir in the hot roasted sweet potatoes once they come out of the oven.

  • 4

    Serve the chicken topped with the Sweet Potato Salsa and enjoy!

No nutrition information available for this recipe

More About This Recipe

  • Pull out those sweet potatoes and roast them right into a succulent salsa that pairs perfectly with tender grilled chicken!

    It's easy to think quick cooking means something unhealthy and bad for you. But this easy recipe is totally great for your body, mind, and taste buds!

    Roasted sweet potatoes combine in a hearty salsa with black beans and fresh pineapple, making a truly tempting dinner. This easy Chicken and Sweet Potato Salsa recipe takes just a few minutes to make and even less time to snarf into your belly!

    Season four chicken breasts with a bit of garlic salt, then pop them into a hot grill pan. Cook until golden brown on both sides, and cooked right through to the center.

    Toss a cubed sweet potato onto a baking sheet, drizzle with olive oil, then roast in a hot oven until soft.

    As soon as your sweet potatoes emerge from the oven, mix the together with fresh chopped pineapple, onions, black beans, and salt. Drizzle a smidgen of honey right on top. This is a very good time to use your kitchen prowess as a taste-tester. Just grab a spoon and take a bite. No one will ever guess.

    Spoon the salsa over your cooked chicken.

    Eat and enjoy!

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    Brooke blogs at Cheeky Kitchen where she shares fun family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

Slow-Cooker Latin Chicken with Black Beans and Sweet Potatoes

This spicy, smoky Latin Chicken dish boasts a good portion of your daily fiber and beta carotene thanks to black beans and sweet potatoes. And with just 15 minutes of prep, this slow-cooker meal is easy to throw together in the morning.

  1. Sprinkle chicken thighs with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Heat 12-inch nonstick skillet over medium-high heat until hot add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat.
  2. In same skillet, combine smoked paprika, allspice, chicken broth, salsa, garlic, and remaining 1 1/2 teaspoons cumin.
  3. In 6-quart slow cooker, combine beans and sweet potatoes. Place chicken on top of potato mixture in slow cooker pour broth mixture over chicken. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
  4. With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.

Each Serving: About 415 cals, 36 g protein, 61 g carbs, 6 g total fat (1 g sat), 12 g fiber, 107 mg cholesterol, 875 mg sodium.

Baked sweet potatoes are even better when paired with chicken and seasoned with golden turmeric, ginger and lemon juice. Serve with a fall salad of mixed greens, sliced apples and blue cheese. This dish is a variation of this Turmeric Chicken with Roasted Beets.

There’s a chill in the air, perfect for making this baked chicken dish to warm up your home. It’s also easily adapted for a Whole30 diet. Easy to make, with readily available ingredients and very tasty. I make this often and left-overs are great as well. We probably make chicken 3 nights a week, if not more, you can see all my other chicken recipes here.

Chicken with Sweet Potatoes and Feta Salsa Verde

Cheese can be part of a heart healthy diet. Feta was a staple of my Greek household growing up, and a little goes a long way in terms of flavor.

  1. Heat oven to 425 degrees F. Line a large rimmed baking sheet with nonstick foil. Toss the potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper on the prepared sheet and roast until golden brown and tender, 25 to 30 minutes.
  2. Meanwhile, heat a grill or grill pan over medium heat. Brush the chicken with 1 teaspoon oil, ten season with the oregano and 1/4 teaspoon each salt and pepper. Grill until cooked through, 6 to 8 minutes per side, then squeeze the juice of the lemon over the top.
  3. In a small bowl, mix together the vinegar, garlic, the remaining tablespoon oil and a pinch each salt and pepper. Fold in the parsley and basil, then the feta. Serve over the chicken and potatoes.

PER SERVING 349 CAL, 17 G FAT (4 G SAT FAT), 87 MG CHOL, 436 MG SOD, 32 G PRO, 16 G CAR, 3 G FIBER

Jamie's 15 minute Spicy Cajun Chicken with smashed sweet potatoes and fresh corn salad

The key to 15 minute meals is to have everything out and ready before you begin.
* Kettle boiled, * Griddle pan, high heat, * Food processor (fine slicer), * Large Iidded pan, high heat, * Large frying pan, medium-high heat

1. Put the corn on the griddle pan, turning when charred

2. Wash the sweet potatoes, remove any gnarly bits of skin with a speed-peeler, then finely slice
in the processor. Put the sweet potatoes into the large pan, then just cover with boiling salted water and the lid.

3. On a large sheet of greaseproof paper, toss the chicken with salt, the Cajun seasoning and polenta. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Put the chicken into the frying pan with 2 tablespoons of olive oil, turning
after 3 or 4 minutes, until golden and cooked through.

4. Drain the cooked sweet potatoes well, return to the pan and mash with the sweet chilli sauce, pop the lid on and leave on a very low heat.

5. Slice the bacon and add to the frying pan. As soon as the bacon starts to crisp up, add the okra to the pan.

6. Carefully hold the charred corn steady and run a knife down the sides to cut off the kernels, then put them into a bowl.

7. Roughly chop the top leafy half of the coriander and add to the corn. Finely slice the chilli and trimmed
spring onions, chop the tomatoes, and add to the bowl with a pinch of salt, the lime juice and extra virgin olive oil, then mix well.

8. Serve the sweet potato smash on a board or platter with the chicken and okra, crumble over the feta, and serve with the fresh salsa on the side

Watch the video: Κοτόπουλο με πουρέ γλυκοπατατας (August 2022).