Description
A Mediterranean-inspired dish featuring juicy grilled chicken, smoky sweet potatoes, and sweet charred corn. Fresh herbs and paprika add depth to this halal, alcohol-free meal that balances smoky, sweet, and aromatic flavors.
Ingredients
4 (6-ounce) boneless, skinless chicken breasts
2 medium sweet potatoes, cut into 1” cubes
4 ears of shucked corn
1/3 cup herb blend (fresh basil, flat-leaf parsley, cilantro)
3 tablespoons olive oil
1 teaspoon smoked paprika
Salt to taste
1/4 teaspoon garlic powder
Instructions
Pat chicken breasts dry with paper towels and season both sides with salt, pepper, and 1 teaspoon paprika
Heat grill to medium-high (375°F/190°C). Cook chicken 6-8 minutes per side, or until internal temperature reaches 165°F
Toss sweet potato cubes with 1 tablespoon olive oil, salt, and remaining paprika. Spread on a baking sheet lined with parchment
Roast sweet potatoes at 425°F (220°C) for 25 minutes, flipping halfway through
Brush corn kernels with 1 tablespoon olive oil, salt, and garlic powder evenly
Grill ears of corn 10-12 minutes, rotating 45° every 3 minutes until charred in spots
Chop herbs finely and mix with 1 tablespoon olive oil
Plate grilled chicken with roasted sweet potatoes and corn. Garnish with herb mixture or form into small herb-infused patties for serving
Notes
For a spicier kick, add cayenne pepper to the herb mixture
Sweet potatoes can be swapped with regular potatoes if preferred
Grilled chicken will keep in airtight containers in the refrigerator for 3-4 days
Nutrition
- Serving Size: 1 serving (whole plate with all components)
- Calories: 550
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 90mg