Honey and Lemon Grilled Chicken with Baked Sweet Potato Wedges


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 409.6
  • Total Fat: 12.1 g
  • Cholesterol: 136.9 mg
  • Sodium: 175.9 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 55.7 g

View full nutritional breakdown of Honey and Lemon Grilled Chicken with Baked Sweet Potato Wedges calories by ingredient



Number of Servings: 2

Ingredients

    Lemon juice, 1 tbsp
    Honey, .5 tbsp
    Ginger, ground, .5 tsp
    Chicken Breast, no skin, 2 breast, bone and skin removed
    Sweet potato, cooked, baked in skin, without salt, 1 medium (2" dia, 5" long, raw)
    Olive oil, 1 tsp
    Olive oil, 1 tbsp

Directions

Preheat oven to 400F.
Mix together the lemon juice, honey and ground ginger. Add 1 tsp of olive oil. Trim the chicken brests and mix into marinade. Cover and chill for 20 minutes.
Scrub the sweet potato and cut into thin wedges about 5mm thich, then toss into a bowl with 1 tbsp of olive oil. Season with salt, tip into non-stick baking sheet and roast for 15 minutes. Turn over the pieces with a wooden spatula then roast for a further 10-15 minutes, until they are cooked.
Meanwhile, preheat a griddle pan. Remove the chicken breasts from their marinade. Cut each one into 3 or 4 pieces. Season with salt and freshly ground black pepper. Coat pan with oil. Cook for 4-5 minutes on each side and serve with the sweet potato wedges and a mixed green salad.
Makes two servings (quite large)

Number of Servings: 2

Recipe submitted by SparkPeople user ZOMMBIE1.

Member Ratings For This Recipe


  • no profile photo

    Very Good
    We enjoyed this dish, it was light, filling and flavorful - 5/10/10