Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Grilled Tomatillo Chicken with Sweet Potatoes
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 20 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 109 milligrams
- Sodium
- 365 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 7 grams
- Sugar
- 13 grams
- Protein
- 38 grams
Tomatillos and poblano peppers are grilled and blended into a thick, punchy sauce flavored with cilantro and lime and serve as a base for grilled chicken breast and sweet potatoes. Grilled poblanos and onions, plus a drizzle of crema, round out the plate.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 20 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 109 milligrams
- Sodium
- 365 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 7 grams
- Sugar
- 13 grams
- Protein
- 38 grams
Ingredients
Directions
- Preheat a grill to medium-high. Microwave the sweet potatoes until slightly softened, 10 to 12 minutes. Halve lengthwise.
- Toss the chicken with 1 tablespoon vegetable oil, 1 teaspoon chile powder, the lime zest and a pinch each of salt and pepper. Brush the sweet potatoes, poblanos, red onion and tomatillos with the remaining 2 tablespoons vegetable oil and season with salt. Add the vegetables to one side of the grill and the chicken to the other. Grill the poblanos, red onion and tomatillos until charred, 5 to 10 minutes. Grill the chicken until cooked through and the sweet potatoes until soft, 16 to 19 minutes. Let the chicken rest, 5 to 10 minutes, then slice.
- Puree the tomatillos in a blender with 2 poblano halves, the lime juice, cilantro and a pinch each of chile powder, salt and pepper.
- Slice the remaining poblanos and toss with the red onion. Divide among plates. Spoon the tomatillo sauce onto the plates and top with the chicken. Serve with the sweet potatoes and drizzle with the crema.
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