Grilled Chicken Breast and Elotes-Inspired Salad
with Grilled Sweet Potatoes
Head to the streets of Mexico with this lip-smacking BBQ recipe featuring perfectly-spiced chicken and elotes – grilled Mexican-style street corn! This corn is grilled then mixed with creamy feta, zesty lime and smoky spices, and offers a fun twist on the standard buttered version.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
2 unit
Sweet Potato
1 unit
Corn on the Cob
1 unit
Garlic, cloves
1 unit
Green Onion
1 unit
Lime
1 unit
Tomato
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.06 tsp
Sugar*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Quarter sweet potatoes lengthwise.
- Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- When boiling, reduce heat to medium-high. Simmer uncovered until almost tender, 6-7 min.
- 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 ppl). Cut any remaining lime into wedges.
- Cut tomato into 1-inch pieces.
- Pat chicken dry with paper towels.
- Add mayo, lime zest, garlic, 1/2 tsp (1 tsp) lime juice and a pinch (2 pinches) of sugar to a small bowl. Season with salt and pepper, to taste, then stir to combine.
- Add chicken, 2 1/2 tsp (5 tsp) Mexican Seasoning and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat.
- Add corn to one side of the grill. Add chicken to the other side of the grill.
- Close lid and grill, turning corn occasionally, until tender and grill marks form, 12-14 min.
- Grill chicken, flipping once, until cooked through, 5-6 min per side.**
- Transfer corn and chicken to a parchment-lined baking sheet.
- Meanwhile, add sweet potatoes to another parchment-lined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over potatoes, then season with salt and pepper.
- Grill potatoes next to corn, flipping halfway through, until tender, 3-4 min per side.
- Transfer potatoes to the same baking sheet with corn and chicken.
- Add tomatoes, feta, remaining Mexican Seasoning and 1 1/2 tbsp (3 tbsp) lime aioli to a medium bowl.
- When corn is cool enough to handle, with corn on its side, cut kernels from cob, turning cob as you go.
- Add corn to the bowl with tomatoes. Season with salt and pepper, to taste, then toss to combine.
- Thinly slice chicken.
- Divide chicken, salad and sweet potato wedges between plates.
- Sprinkle green onions over plate.
- Serve remaining lime aioli alongside for dipping.
- Squeeze a lime wedge over top, if desired.
If you've opted to get chicken breasts, cook them in the same way the recipe instructs you to cook the chicken thighs.
