Grilled Chicken with Sweet Potato Pasta
Char-Grilled Chicken over Creamy Sweet Potato Ribbon Pasta
Ingredients:
2 boneless, skinless chicken breasts
2 large sweet potatoes, peeled and spiralized into noodles
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
Salt to taste
1/4 cup chicken broth (low sodium)
1/4 cup coconut milk (unsweetened)
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
Directions:
Preheat grill or grill pan to medium-high heat.
Rub chicken breasts with 1 tablespoon olive oil, smoked paprika, cumin, salt, and black pepper.
Grill chicken for 5–6 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Let rest before slicing.
In a large skillet, heat the remaining olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add sweet potato noodles and toss to coat. Cook for 4–5 minutes, stirring occasionally.
Pour in chicken broth and coconut milk. Simmer for 2–3 minutes until noodles soften and sauce thickens slightly.
Add lemon juice and chopped parsley, stir to combine.
Plate sweet potato pasta and top with sliced grilled chicken. Garnish with extra parsley if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 390 kcal | Servings: 2 servings