If you’re a member of our weight loss clinics then you know how important lean protein is. It’s essential for weight loss because it satiates hunger and helps us build lean muscle. The greater the lean muscle mass in our bodies, the greater our daily caloric burn. This recipe for Grilled Chicken and Sweet Potatoes is the perfect way to segue into fall with warm, comforting food that won’t blow your diet. It’s packed with flavor and antioxidants that will keep you healthy this season.
Chicken is an excellent source of lean protein—as good as it gets. It’s a complete protein, which means it contains all nine essential amino acids. Sweet potatoes are loaded with beta-carotene, dietary fiber, potassium, niacin and vitamins B1 and B2. They are also rich in vitamin C, which bolsters immunity, promotes bone health and boosts collagen production. Collagen is essential for skin’s elasticity and helps maintain a healthy glow.
You can also chop everything in this recipe up and toss with spinach for a fiber-rich fall salad. Click here for information on our medical weight loss clinics throughout southern California.
4 chicken breasts, skinless
1 sweet potato, peeled and chopped coarsely
1/3 cup scallions, diced
3 tbsp Chipotle powder
2 tbsp extra virgin olive oil
2 tbsp fresh lime juice
Extra virgin olive oil cooking spray
Himalayan sea salt and freshly ground black
You can either grill or cook the chicken in a skillet. If you prefer grilling, preheat grill to medium-high. Spray grate with extra virgin olive oil cooking spray. Rub chicken in chipotle powder. Season with Himalayan sea salt and freshly ground black pepper to taste. Put chicken on grill and cook for approximately five minutes per side. Follow the same instructions for a skillet.
To prepare the sweet potatoes, pre-heat oven to 425. Place the pieces on a baking sheet and cook for 13 to 15 minutes. Drizzle with extra virgin olive oil and season with Himalayan sea salt and freshly ground black pepper to taste.
Remove the chicken and sweet potatoes and put in a bowl. Add the lime juice and scallions and toss.
Makes four servings.