Grilled Sweetpotato Couscous Salad
Portion
- 6 large North Carolina sweetpotatoes
- 226 g boneless, skinless chicken breasts
- 2 tbsp olive oil or butter
- 1/2 tsp each salt, pepper, onion powder, and garlic powder
- 1/4 cup Caesar salad dressing
- 2 tbsp chopped chives
- 1/2 cup hot sauce
Total des apports journaliers recommandés par portion
% de l'apport journalier moyen recommandé pour un homme adulte
Énergie (calories): 214kcals
Instructions
Étape 1
Preheat oven to 420°F (220°C). Line a baking sheet with parchment paper.
Étape 2
Pierce each sweetpotato with a fork several times. Bake for 60 minutes, or until fork-tender.
Étape 3
Meanwhile, heat olive oil or butter in a large skillet over medium heat. Add chicken and season with salt, pepper, onion powder, and garlic powder. Cook until chicken is cooked through, and juices run clear, about 5-7 minutes per side. Remove sweetpotatoes from the oven and carefully slice them about halfway through, creating a pocket.
Étape 4
Divide cooked chicken evenly among the sweetpotatoes. Drizzle each sweetpotato with ranch dressing and buffalo wing sauce. Top with chopped chives and additional black pepper. Serve warm.
