This Grilled Chicken and Sweet Potatoes with Strawberry Salsa recipe is not only delicious but also nutritious. The grilled chicken is marinated in a simple blend of olive oil, garlic, and lemon juice, while the sweet potatoes are roasted until crispy on the outside and soft on the inside, providing a perfect balance of flavor and texture. The real star of the dish, however, is the strawberry salsa, which adds a refreshing sweetness and a slight tanginess to the meal.

Did you know that strawberries are not technically fruits, but actually a member of the rose family?

Despite this fun fact, strawberries are packed with essential vitamins and minerals such as Vitamin C, folate, and potassium. They are also an excellent source of antioxidants, which can help to protect your body against inflammation and disease. So not only does this dish taste great, it's also good for you!

sweet potatoes, grilled chicken and strawberry salsa

prep time: 40 min
cook time: 30 min
4 servings

Dish ingredients

4 sweet potatoes

2 tbsp olive oil

salt and pepper, to taste

3 skinless, boneless chicken breast (or other chicken cut or meat alternative of your choice)

1 tsp ancho chile powder

1/2 tsp ground cumin

8-10 strawberries

1 bell pepper

1 jalapeno pepper

2 scallions or green onions

1/2 cup fresh cilantro

juice of 1 lime

Preparation

1. Preheat a grill to medium.

2. Microwave the sweet potatoes until soft, 7 to 9 minutes. Let cool slightly then brush with 1 tsp olive oil, season with salt and pepper.

3. Meanwhile, toss the chicken with 1 tbsp olive oil, chile powder, cumin and pinch of salt and pepper in a bowl (or ziploc bag).

4. Prep veggies for salsa. Finely chop strawberries, bell pepper, jalapenos, scallions and cilantro. Set aside small portion of scallions and cilantro for garnish.

5. Combine chopped ingredients in a medium bowl. Add lime juice and season to taste with salt and pepper. Toss well and set aside until juicy.

6. Oil the grill grates and add the sweet potatoes and chicken. Grill, covered, turning, until the sweet potatoes are tender and charred and the chicken is cooked through - approximately 15 minutes for sweet potatoes and 16-20 minutes for the chicken.

7. Remove from grill and split open the sweet potatoes. Drizzle remaining 2 teaspoons olive oil, sprinkle with remaining scallions and cilantro. Season to taste with salt and pepper.

8. Serve the chicken with sweet potatoes and top with strawberry salsa. Serve with lime wedge.

NOTE: You could also use this previously shared recipe for a strawberry and radish salsa if you prefer a similar flavor with fewer peppers.

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