On the Grill
Ginger-Lime Chicken
Maple Mashed Sweet Potatoes and Steamed Sugar Snaps
Ingredients
- 1 Tbsp grated ginger
- ½ Tbsp curry powder
- ½ tsp grated lime rind
- 1 Tbsp lime juice
- 1 clove garlic, minced
- 2 small bone-in chicken breasts, cut in half
- 2 Tbsp olive oil
Instructions
- Preheat grill to medium-high heat.
- Combine ginger, curry powder, lime rind, lime juice and garlic.
- Carefully loosen skin from chicken breasts; rub ginger mixture underneath skin.
- Brush chicken with oil; sprinkle lightly with salt and pepper.
- Grill chicken 5 to 6 minutes per side or until done.
Side Dish Ingredients
- 1¾ lb sweet potatoes
- 3 Tbsp pure maple syrup
- 1 to 2 Tbsp 2% reduced-fat milk
- ¾ lb organic sugar snap peas, trimmed
Side Dish Instructions
- Preheat oven to 400°F.
- Bake potatoes 45 minutes to an hour or until very tender; peel and place in a medium saucepan.
- Add maple syrup and salt and pepper to taste; mash with milk to reach desired consistency. Cook over medium-high heat 5 minutes or until hot.
- Meanwhile, place sugar snaps in a steamer basket over simmer water. Cook 6 minutes or until crisp-tender. Sprinkle with salt and pepper.
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