Category
Entree
Servings
2
Prep Time
20 minutes
Cook Time
30 minutes
Author:
Artichoke Dinner Club
Sweet summer corn & roasted sweet potatoes seasoned with chili and lime along with grilled or roasted chicken topped with our spicy-smoky-sweet Santa Fe sauce make this a great dinner that is just as good cooked in the kitchen as it is on the grill.
Ingredients
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2 medium chicken breasts (5oz each)
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2 medium sweet potatoes (~1.5lb), peeled and cut into 1/2 inch pieces (cut in 1/2 inch discs for grill)
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2 tablespoons olive oil
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1 ear corn on the cob
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1 teaspoon smoked paprika
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1 teaspoon salt
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1 teaspoon ground black pepper
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2 teaspoons ground cumin
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1 teaspoon chili powder
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1 lime for juicing (2 tablespoons)
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2 tablespoons cilantro, chopped
Directions
Oven/Stovetop Directions
preheat oven to 375 degrees with two racks one at top third and one at bottom third
peel & dice sweet potatoes and place in a large mixing bowl
toss with 2 tablespoons olive oil and then with 1 teaspoon salt and pepper
spread out on a large baking sheet so they are only 1 layer
take chicken breasts and lightly coat with olive oil and season with smoked paprika, salt and pepper and place on a small baking sheet.
place sweet potatoes in the oven on the top third rack and chicken on the bottom third rack. bake for 25 minutes and then remove chicken and let rest, leave sweet potatoes in oven.
set oven to broil and roast sweet potatoes for 2-3 minutes to help caramelize
while potatoes are cooking, cut corn off the cob and heat a medium saute pan or skillet on medium high heat
cook corn in saute pan without oil for 2 minutes to caramelize and char. remove from heat and add corn to mixing bowl.
once potatoes are done add them to the mixing bowl with the corn. mix in cumin, chili powder, cilantro and lime juice.
serve corn & sweet potatoes with roasted chicken and top with Santa Fe Sweet Smokey Chile Sauce
Grill Directions
heat grill on medium
peel and slice sweet potatoes in to 1/2" discs and place in a large mixing bowl
toss with 2 tablespoons olive oil and then with 1 teaspoon salt and pepper
take chicken breasts and lightly coat with olive oil and season with smoked paprika, salt and pepper
take corn on the cob and place on the grill to char, rotating every 30-60 seconds. remove from grill and let cool.
add chicken and sweet potatoes to the grill and cook for about 20 minutes until tender and chicken is cooked. I like to reverse sear my sweet potatoes and increase the heat at the end to add a little char.
cut corn off the cob and place in a mixing bowl with sweet potatoes and mix in cumin, chili powder, cilantro and lime juice.
serve corn & sweet potatoes with roasted chicken and top with Santa Fe Sweet Smokey Chile Sauce