GRILLED CHICKEN AND SWEET POTATOES WITH STRAWBERRY SALSA

Grilled Chicken and Sweet Potatoes with Strawberry Salsa image

Number Of Ingredients 12

4 small sweet potatoes
2 tablespoons extra-virgin olive oil, plus more for grill
1 dash Kosher salt and freshly ground pepper
3 pieces skinless, boneless chicken breasts (about 8 ounces each)
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
8 pieces strawberries, finely chopped
1 piece yellow bell pepper, finely chopped
1 piece jalapeno pepper, finely chopped (leave in some seeds for heat)
2 pieces scallions, chopped
1/2 cup fresh cilantro, chopped
1 piece juice of lime, plus wedges for serving

Steps:

Preheat a grill to medium. Microwave the sweet potatoes until soft, 7 to 9 minutes. Let cool slightly, then brush with 1 teaspoon olive oil; season with salt and pepper. Meanwhile, toss the chicken with 1 tablespoon olive oil, the chile powder, cumin and a big pinch each of salt and pepper.
Make the salsa: Combine the strawberries, bell pepper, jalapeno and half each of the scallions and cilantro in a medium bowl. Add the lime juice and season with salt and pepper. Toss well and set aside until juicy.
Oil the grill grates and add the sweet potatoes and chicken. Grill, covered, turning, until the sweet potatoes are tender and charred and the chicken is cooked through, 15 minutes for the sweet potatoes and 16 to 20 minutes for the chicken.
Split open the sweet potatoes. Drizzle with the remaining 2 teaspoons olive oil, sprinkle with the remaining scallions and cilantro and season with salt and pepper; fluff with a fork. Serve the chicken with the sweet potatoes; top the chicken with the strawberry salsa and serve with lime wedges.