Grilled Honey-Lime Chili Chicken with Roasted Sweet Potato Wedges
Prep 20 min · Cook 30 min · Serves 4 · medium
Tender, juicy chicken breasts marinated in a zesty honey-lime chili sauce, grilled to perfection and paired with roasted sweet potato wedges - a flavorful, protein-rich GLP-1 friendly dinner.
Ingredients
- 4 6 oz Chicken breasts, boneless, skinless
- 2 tbsp Lime juice
- 2 tbsp Honey
- 1 tsp Chili powder
- 1 tsp Garlic powder
- 4 medium Sweet potatoes, cut into wedges
- 1 tbsp Olive oil
- Salt and pepper, to taste
Instructions
- 1
In a shallow dish, combine the lime juice, honey, chili powder, and garlic powder. Add the chicken breasts and turn to coat evenly. Cover and marinate for 30 minutes to 1 hour in the refrigerator.
- 2
Preheat the oven to 400°F. Toss the sweet potato wedges with the olive oil and season with salt and pepper. Arrange in a single layer on a baking sheet.
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