Grilled Chicken with Warm Cranberry Salsa & Sweet Potatoes

Hi there!!

A few months ago, we made this yummy dinner. This is another Rachel Ray recipe, with the exception of the sweet potatoes.

I think by far, the Warm Cranberry Salsa has been one of my favorite things I have made with our New Recipe Saturday nights. We have made this salsa on many occasions and served it over not only chicken, but fish, pork, and shrimp.

Ingredients:

• 2 medium sweet potatoes scrubbed clean and cut in thin circles
• olive oil, brown sugar, and butter for the sweet potatoes
  
• 1 1/2 to 2 lbs of Boneless skinless chicken breasts (cut in half)
  
• 2 teaspoons of poultry seasoning
• salt and pepper
• 1 tablespoons vegetable oil, plus some for drizzling
  
• 1 small red onion finely chopped
• 1 jalapeno pepper, seeded and minced
• 1/4 cup cranberry juice
• 1/2 cup dried cranberries
• 1 cup chicken stock or broth
• 2 tablespoons of honey
• 2 limes
  
• 2 tablespoons fresh cilantro, chopped

Let's make it:

Sweet Potatoes: These are easy! Thinly slice the potatoes and place on a baking pan rubbed with olive oil. Put a pat of butter on each one and sprinkle brown sugar on top. Bake in a 350 degree oven for 12-15 minutes until they are brown and tender.

Chicken: We have a griddler and generally use it in the summertime over the grill. Season chicken with salt, pepper, and poultry seasoning (we do not have poultry seasoning, so we made our own with 2 parts each of salt, pepper, season salt, sugar, paprika, and 1 part sage). Drizzle with a little vegetable oil and add to a hot grill. Grill until done. Before removing, squeeze the juice of one lime over the chicken.

Cranberry Salsa: Preheat a small sauce pot over medium-high heat with 1 tablespoon of vegatable oil. Add the red onions, jalapeno, salt and pepper. Cook for about 2 minuets. Add the cranberry juice, dried cranberries, chicken stock, and honey. Bring to a simmer, turn down the heat to low, and simmer for 5 minutes or until the liquids have reduced by half. Ours really did not reduce by half, so I strained out some of the liquid until it was the consistency that I liked.

Before serving the cranberry salsa, remove from the heat and add the juice of one lime and cilantro. Stir to combine and serve over the chicken.

We paired the meal with some broccoli rice. Let's see the final meal.


Thanks for reading! I hope you enjoyed it and get out there and try something new!