By emensah m
Begin by preheating your oven to 200°C (390°F). Line a large baking sheet with parchment paper. Place the sweet potato wedges on the baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly and spread out in a single layer.
Roast the sweet potatoes in the preheated oven for about 35-40 minutes, or until golden and tender, flipping halfway through.
While the sweet potatoes are roasting, prepare the chicken. Cut the chicken thighs (or breasts) into bite-sized pieces and place them in a bowl. Add 1 tablespoon of olive oil, ground cumin, salt, and pepper. Mix well to coat the chicken evenly with the spices.
Thread the chicken pieces onto skewers. If using wooden skewers, soak them in water for 30 minutes before use to prevent burning.
Heat an outdoor grill or a grill pan over medium-high heat. Grill the chicken skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
While the chicken is grilling, prepare the Israeli salad. In a large bowl, combine the diced cucumber, tomatoes, and finely chopped red onion. Add the chopped parsley and mix until well combined.
In a small bowl, combine the tahini, juice of 1 lemon, the remaining 1 tablespoon of olive oil, salt, and pepper. Stir until smooth, adding a bit of water if necessary to reach a drizzle-worthy consistency.
Once everything is ready, serve the grilled chicken skewers with the roasted sweet potato wedges on a plate. Drizzle the tahini-lemon sauce over the chicken and sweet potatoes. Serve with Israeli salad on the side.
How did this recipe turn out? Let others know!
to rate this recipe
By emensah m
This Grilled Chicken Salad Mediterranean Dinner recipe is ready in 60 minutes and features boneless skin-on chicken thighs (or breasts), sweet potatoes, cucumber and other delicious ingredients. Contains 480 calories total.
Begin by preheating your oven to 200°C (390°F). Line a large baking sheet with parchment paper. Place the sweet potato wedges on the baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly and spread out in a single layer.
Roast the sweet potatoes in the preheated oven for about 35-40 minutes, or until golden and tender, flipping halfway through.
While the sweet potatoes are roasting, prepare the chicken. Cut the chicken thighs (or breasts) into bite-sized pieces and place them in a bowl. Add 1 tablespoon of olive oil, ground cumin, salt, and pepper. Mix well to coat the chicken evenly with the spices.
Thread the chicken pieces onto skewers. If using wooden skewers, soak them in water for 30 minutes before use to prevent burning.
Heat an outdoor grill or a grill pan over medium-high heat. Grill the chicken skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
While the chicken is grilling, prepare the Israeli salad. In a large bowl, combine the diced cucumber, tomatoes, and finely chopped red onion. Add the chopped parsley and mix until well combined.
In a small bowl, combine the tahini, juice of 1 lemon, the remaining 1 tablespoon of olive oil, salt, and pepper. Stir until smooth, adding a bit of water if necessary to reach a drizzle-worthy consistency.
Once everything is ready, serve the grilled chicken skewers with the roasted sweet potato wedges on a plate. Drizzle the tahini-lemon sauce over the chicken and sweet potatoes. Serve with Israeli salad on the side.
Calories per Serving: 480
Your Rating:
