Moroccan Spiced Chicken Cutlets with Grilled Sweet Potatoes Recipe
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Yield:
4 servings
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Total Time:
45 mins
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Prep Time:
20 mins
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Cook Time:
25 mins
Ingredients
- Chicken
- 2 tablespoons Mazola® Corn Oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic minced
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin seed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/4 cup finely chopped fresh cilantro OR parsley
- 4 boneless skinless chicken breast cutlets
- Sweet Potatoes:
- 2 tablespoons Mazola® Corn Oil
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin seed
- Salt and pepper to taste
- 2 large sweet potatoes cut lengthwise into eighths (thin wedges)
Instructions
- 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.
