In this gluten-free Cuban-style dish, juicy grilled chicken breasts are seasoned with lime and orange zest, and spicy chili-roasted yams give the dish a big flavor boost. It's just the right amount of sweet, savory, and spicy.
Ingredients: 4 boneless, skinless chicken breasts. 2 large yams, peeled and cubed. 2 tablespoons olive oil. 1 teaspoon chili powder. 1 teaspoon ground cumin. 1 teaspoon paprika. Salt and pepper to taste. Zest of 1 lime. Zest of 1 orange. Fresh cilantro for garnish.
Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the cubed yams with olive oil, chili powder, cumin, paprika, salt, and pepper until evenly coated. Spread the yams in a single layer on a baking sheet and roast for 25-30 minutes or until tender and slightly crispy, stirring halfway through. Meanwhile, season the chicken breasts with salt, pepper, lime zest, and orange zest. Heat a grill or grill pan over medium-high heat. Grill the chicken breasts for 6-7 minutes per side or until cooked through, with nice grill marks. Once the chicken is cooked, let it rest for a few minutes before slicing. Serve the grilled chicken alongside the chili roasted yams, garnished with fresh cilantro. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
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