Adobo sauce, what surrounds the chipotle chiles in the can, is a fantastic single-ingredient wet rub for grilled chicken, smoky with just a touch of heat that won't be overwhelming for kids.

Adam Hickman
Recipe by Cooking Light June 2017

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Recipe Summary test

Yield:
Serves 4 (serving size: 1 chicken breast and about 3/4 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high (350°F to 450°F).

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  • Coat grill grate with cooking spray. Rub chicken with adobo sauce; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange chicken on grill grate; cook 5 minutes on each side or until done.

  • Place 1 tablespoon water and sweet potato slices in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 5 minutes or until almost tender. Pat potato slices dry; coat with cooking spray. Arrange on grill; cook 3 to 5 minutes or until tender and grill marks appear. Remove from grill; cut into 1/2-inch pieces.

  • Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, chickpeas, green onions, oil, juice, and basil, if using, in a large bowl. Add sweet potato; toss. Serve with chicken.

Nutrition Facts

420 calories; fat 15.6g; saturated fat 2.5g; mono fat 9.3g; poly fat 1.7g; protein 43g; carbohydrates 25g; fiber 5g; cholesterol 124mg; iron 2mg; sodium 526mg; calcium 71mg; sugars 3g.
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