Ww Tropical Chicken with Grilled Sweet Potatoes
Transport your taste buds to the tropics with this vibrant and healthy WW Tropical Chicken with Grilled Sweet Potatoes. Juicy, spice-rubbed chicken breasts are grilled to perfection and paired with tender sweet potato rounds infused with smoky paprika. The dish comes alive with a fresh pineapple salsa, featuring bursts of sweetness from pineapple chunks, the crunch of red bell pepper and onion, and the zesty tang of lime juice. This quick and easy recipe, ready in under an hour, is a flavorful, nutrient-packed dinner option perfect for summer cookouts or weeknight meals. Whether you're seeking a Weight Watchers-friendly meal or just love tropical-inspired flavors, this recipe is a delicious way to keep things light and satisfying.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 large Sweet potatoes
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 cup Pineapple chunks
- 1 medium, diced Red bell pepper
- 0.5 medium, finely chopped Red onion
- 2 tablespoons, chopped Cilantro
- 2 tablespoons Lime juice
- 1 teaspoon Honey
- 0.5 teaspoon Chili powder
Instructions
Preheat your grill to medium heat (about 375–400°F).
Peel and slice the sweet potatoes into 1/2-inch thick rounds. Brush them with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika. Set aside.
In a small bowl, combine garlic powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of paprika, and chili powder. Rub this spice mixture evenly over the chicken breasts.
Prepare the pineapple salsa: In a medium bowl, combine pineapple chunks, diced red bell pepper, red onion, cilantro, lime juice, and honey. Mix well and refrigerate until ready to serve.
Brush the grill grates with oil to prevent sticking. Place the sweet potato rounds on the grill and cook for 4–5 minutes per side, or until tender and grill marks appear. Remove and keep warm.
Place the chicken breasts on the grill and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes.
To serve, arrange the grilled sweet potato rounds on a plate, top with the grilled chicken breasts, and spoon the pineapple salsa over the chicken. Garnish with extra cilantro if desired.
Enjoy this vibrant and nutritious meal!
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1159 mg | 50% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 13.6 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
