Grilling in the summer is my favorite way to prepare our protein and veggies. The crispness and flavor are unparalleled and we have to take advantage of it while we can in snowy Utah. Bonus - we can keep an eye on the kids playing outside with their friends while we cook. It's a win-win.
This meal is packed with micronutrients and protein. I like to add a side of jasmine rice or green salad (if you'd like something cool) for a few more carbs and you're set! Customize as you like with the seasonings and vegetables that you have available.
Servings: 4
Macros Per Skewer: 27 P / 22 C / 7 F
Ingredients:
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1 lb. chicken breast
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2 medium sweet potatoes (300g total)
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2 tbsp. maple syrup
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2 tbsp. stone-ground mustard
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1 tbsp. dijon mustard
Directions:
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Whisk maple syrup and mustard together in a small bowl, and set aside.
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Cut chicken breast into large chunks, about 1/2 inch thick. Liberally season with sea salt and pepper. Pour 1/2 maple dijon sauce over chicken and let marinate for 20 min - 1 hour.
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Wrap sweet potatoes and microwave for 3-4 minutes depending on thickness. they should be soft enough to cut but not cooked completely.
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Slice sweet potatoes into 1-inch thick rounds and then cut in half.
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Arrange skewers alternating sweet potato and chicken.
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Preheat grill or grill pan to medium/high (425). spray skewers with cooking oil and place on grill, cooking for about 4-5 minutes on each side
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Remove from grill and brush on remaining maple dijon sauce, or drizzle over skewers.