Ingredients

The following ingredients have 6 Servings
  • 2 pounds boneless skinless chicken breast
  • 3 tablespoons olive oil
  • 1 and 1/2 teaspoons fine sea salt
  • 2 teaspoons chicken grilling blend ((See Note 1))
  • 1/4 teaspoon EACH: ground cumin and freshly cracked pepper
  • 2 packages (6 oz each) Long Grain and Wild Rice packaged mix ((See Note 2))
  • 2 pounds small sweet potatoes ((7-8 oz. each))
  • Optional: handful of arugula spinach blend; 1 large avocado, sliced almonds, dried cranberries or dried tart cherries
  • 1/2 cup EACH: freshly squeezed lime juice and olive oil
  • 1/2 teaspoon lime zest
  • 1/2 cup gently packed cilantro ((about 1 bunch; some stems are fine, I just twist off the tops typically))
  • 1 tablespoon EACH: coarsely chopped jalapeño, honey, almond butter
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Dijon mustard
  • 1 clove coarsely chopped garlic clove

Instruction

  • SAUCE: In a small blender, combine all of the sauce ingredients except the olive oil. Season with salt and pepper to taste (I add 1/4 teaspoon of each). Pulse to combine ingredients. Once combined, drizzle in the olive oil and pulse just to incorporate. Transfer sauce to a mason jar and refrigerate until ready to use.
  • WILD RICE: Follow package directions to prepare wild rice. Once cooked, fluff with a fork. Keep the lid on to keep warm while preparing the chicken and potatoes.
  • SWEET POTATOES: Wash and scrub four to five (2 pounds total) sweet potatoes. Use a fork to pierce the skin-- about 6-8 pierces per potato. Cook on a microwave-safe plate for 5 minutes. Flip and microwave for another 3-5 minutes, or until potatoes are tender and can easily be pierced by a fork in the center. The time will vary, depending on the size of the potatoes. I have tested this recipe with 6, 7, and 8-ounce sweet potatoes; larger potatoes take longer. Remove from the microwave and let cool slightly. Once cool enough to handle, cut the sweet potatoes in half lengthwise. Peel the skins off with your fingers (they should easily slip off). Spray both sides of the potatoes with cooking spray and lightly sprinkle both sides with salt.
  • CHICKEN: Stir together the olive oil, salt, pepper, chicken seasoning, and cumin in a small bowl and set aside. Slice large chicken breasts in half horizontally. Cover chicken breasts with plastic wrap (to avoid splatter). Using a meat mallet or the bottom of a frying pan, pound breasts to even thickness (you don't want to flatten the meat, just even it in thickness). Pat chicken dry with a paper towel. With a pastry brush (or your hands) brush both sides of all the chicken breast pieces with the seasoning and oil blend. Set aside.
  • GRILL: Preheat grill to medium high (400-450 degrees F.) Add chicken to cleaned and greased grill (I rub grill grates with a vegetable oil-drenched paper towel). Grill for 4-5 minutes per side, flipping over halfway in between or until chicken registers 160 degrees F. Remove to a plate and tent with foil. If needed, add an extra sprinkle of salt to the chicken breasts off the grill. Add the sweet potatoes to the grill and cook for 2 minutes per side, using tongs to flip potatoes halfway in between. Remove to a plate to slightly cool. Coarsely chop sweet potatoes. Thinly slice or chop chicken breasts.
  • ASSEMBLE: Set out even amounts of wild rice and top with chicken and sweet potatoes. Add any other optional toppings; I like a small handful of an arugula/spinach mix, sliced almonds, dried cranberries, and a thinly sliced (or chopped) ripe avocado. Drizzle with sauce and enjoy!