Grilled Chicken Breasts and Elotes-Inspired Salad
with Sweet Potatoes
Ingredients: Corn • Sweet potato • Chicken breast • Roma tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Limes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Sweet Potato
1 unit(s)
Corn on the Cob
1 unit(s)
Garlic, cloves
1 unit(s)
Green Onion
½ unit(s)
Lime
1 unit(s)
Tomato
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
8 g
Mexican Seasoning
(May contain traces of: Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Triticale, Peanuts, Tree nuts)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Sugar*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- Quarter sweet potatoes lengthwise.
- To a large pot, add sweet potatoes, 1 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer for 6-7 min, uncovered, until almost tender.
- Drain and set aside.
- Meanwhile, husk corn.
- Peel, then mince or grate garlic.
- Thinly slice green onion.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- Cut tomato into 1-inch pieces.
- Pat chicken dry with paper towels.
- To a small bowl, add mayo, lime zest, garlic, 1/2 tsp (1 tsp) lime juice and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.
- To a medium bowl, add chicken, 2 1/2 tsp (5 tsp) Mexican Seasoning and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- To one side of the grill, add corn.
- Close lid and grill for 12-14 min, turning corn occasionally, until tender and grill marks form.
- Meanwhile, add chicken to the other side of the grill.
- Grill chicken for 6-7 min per side, until cooked through.**
- Transfer corn and chicken to a parchment-lined baking sheet.
- Meanwhile, transfer sweet potatoes to a plate. Drizzle 1 tbsp (2 tbsp) oil over potatoes, then season with salt and pepper.
- Grill sweet potatoes next to corn for 3-4 min per side, until tender.
- Transfer sweet potatoes to the same baking sheet with corn and chicken.
- To another medium bowl, add tomatoes, feta, remaining Mexican Seasoning and 1 1/2 tbsp (3 tbsp) lime aioli.
- When corn is cool enough to handle, place corn on its side, then cut kernels from cob, turning cob as you go.
- Add corn to the bowl with tomatoes. Season with salt and pepper, then toss to combine.
- Thinly slice chicken.
- Divide chicken, salad and sweet potato wedges between plates.
- Sprinkle green onions over top.
- Serve remaining lime aioli alongside for dipping.
- Squeeze a lime wedge over top, if you like.
If you've opted to get chicken breasts, season in the same way the recipe instructs you to season chicken thighs. Increase grilling time to 6-7 min per side.**
