Grilled Herb Chicken Breast With Sweet Potato Fries Recipes

GRILLED SWEET POTATO FRIES WITH HONEY-MUSTARD-MINT DIPPING SAUCE

Steps:

• Whisk together the Dijon mustard, whole-grain mustard, honey and mint in a bowl, and season with salt and pepper. Let sit at room temperature while you prepare the fries.
• Put the sweet potatoes in a large pot, cover with water and add 1 tablespoon salt. Bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance, 10 to 15 minutes depending on size. When cool enough to handle, cut each sweet potato into 6 wedges.
• Heat a gas or charcoal grill to medium-high. Brush the potato wedges with oil and season with salt and pepper. Grill until slightly charred and cooked through, 2 to 3 minutes per side. Remove to a platter and serve with the dipping sauce.

GRILLED HERB CHICKEN BREAST WITH SWEET POTATO FRIES

Steps:

• Preheat oven to 450 degrees F.
• Line a baking sheet with foil.
• Peel sweet potatoes / Cut in half lengthwise, then two more times. You will have 4 slices per half.
• Toss olive oil and spice together in small bowl. Lay each piece of sweet potato on the baking sheet and brush oil/spice mixture over potatoes.
• Bake 35-40 min / Broil for 3-4 minutes until crispy.
• While potatoes are cooking, prep chicken. Mix mrs. dash, pepper and turmeric in a small bowl with olive oil. Brush over chicken.
• Heat grill pan over medium high heat. Spray with non-stick cooking spray. Grill chicken 7-8 minutes per side or until cooked through to 165 degrees F. Remove from heat and cut on the bias.
• To serve: layer chicken over baby spinach. Serve with 6-7 potato wedges.

GARLIC AND HERB GRILLED SWEET POTATO FRIES

Steps:

• Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly.
• Heat the grill to high.
• While the potatoes are cooling, heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. Remove from the heat.
• Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley.

GRILLED CHICKEN WITH HERBS

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.