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Moroccan Spiced Chicken Cutlets with Grilled Sweet Potatoes
MAZOLA® CORN OIL17Ingredients
20Minutes
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Description
Delicious grilled chicken and sweet potatoes with Moroccan flavor!
Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Mazola Corn Oil
- 2 Tbsp. lemon juice
- 1 tsp. Spice Islands Minced Garlic
- 1 tsp. salt
- 1 tsp. Spice Islands Ground Allspice
- 1 tsp. Spice Islands® Ground Ginger
- 1 tsp. Spice Islands® Ground Cumin
- 1/2 tsp. Spice Islands Ground Saigon Cinnamon
- 1/2 tsp. Spice Islands® Ground Coriander
- 1/2 tsp. Spice Islands Cayenne Pepper
- 1/4 cup chopped fresh cilantro (finely, OR parsley)
- 4 boneless skinless chicken breast cutlets
- 2 Tbsp. Mazola Corn Oil
- 1 Tbsp. lemon juice
- 1 tsp. Spice Islands® Ground Cumin
- salt
- 2 sweet potatoes (large, cut lengthwise into eighths, thin wedges)
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Directions
- Chicken, combine corn oil, lemon juice, garlic, salt, spices and cilantro in a medium bowl and whisk until combined. Add chicken cutlets and turn to coat. Marinate chicken for at least 15 minutes. (Chicken and marinade can be prepared ahead; covered and refrigerated overnight.)
- Preheat grill to medium heat or 350°F.
- Sweet potatoes, whisk together corn oil, lemon juice, cumin, salt and pepper in a microwave-safe bowl; add sweet potatoes and stir to coat. Microwave on high for 2 minutes. Stir mixture, then microwave for 2 more minutes.
- Place chicken and sweet potato wedges onto grill. Cook the chicken for 2 to 4 minutes per side or until cooked through. Grill the sweet potatoes for 1 to 2 minutes per side or just until grill marks appear then move to indirect heat while the chicken completes cooking. Serve immediately.
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