A delicious and healthy dinner option featuring zesty, citrus-marinated grilled chicken complemented by roasted sweet potatoes.
Ingredients
Scale:
1.5 lbs chicken breasts (boneless and skinless)
1/4 cup fresh orange juice (about 1 large orange)
2 tablespoons lime juice (about 1 lime)
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1/4 cup chopped fresh cilantro (for garnish)
2 medium sweet potatoes, peeled and diced into 1-inch cubes
1 tablespoon olive oil (for sweet potatoes)
1 teaspoon paprika
1/2 teaspoon salt (for sweet potatoes)
1/4 teaspoon black pepper (for sweet potatoes)
1 cup cooked quinoa (optional)
Fresh greens (such as spinach or arugula, for serving)
Instructions
Marinate the chicken: In a medium bowl, combine the orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper. Gradually whisk in the olive oil until well blended. Add the chicken breasts, ensuring they are well coated, and cover the bowl with plastic wrap. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
Preheat the oven: Preheat your oven to 425°F (220°C).
Prepare the sweet potatoes: On a baking sheet, toss the diced sweet potatoes with olive oil, paprika, salt, and pepper until evenly coated. Spread them out in a single layer.
Roast the sweet potatoes: Place the baking sheet in the preheated oven and roast for about 25-30 minutes, flipping halfway through.
Grill the chicken: Heat a grill over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C).
Assemble the bowls: Slice the grilled chicken into strips. In serving bowls, layer fresh greens, cooked quinoa, roasted sweet potatoes, and top with grilled chicken. Garnish with chopped cilantro.
Serve: Enjoy your Mojo Chicken & Sweet Potato Bowl warm. Optional: serve with lime wedges.
