Chili-Lime Chicken
Cilantro Sweet Potatoes and Broccoli
Ingredients
- ⅓ cup mayonnaise
- ½ Tbsp chili powder
- 2 limes, divided
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- ¼ cup crumbled feta cheese
Instructions
- Stir together mayonnaise and chili powder in a bowl. Grate zest and squeeze juice from 1 lime; stir into mayonnaise, and set aside.
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Cook chicken in hot oil in a nonstick skillet over medium-high heat 5 to 6 minutes per side or until done.
- Drizzle chicken with mayonnaise mixture, and sprinkle with cheese. Cut remaining lime into wedges, and serve with chicken.
Side Dish Ingredients
- ¾ lb sweet potatoes, peeled and cut into 1-inch pieces
- 2 Tbsp olive oil, divided
- 1 crown broccoli, cut into florets
- 1 Tbsp lime juice
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Preheat oven to 400°F. Toss together potatoes and 1 Tbsp oil on a rimmed baking sheet. Arrange in a single layer. Season lightly with salt and pepper. Bake 15 minutes.
- Toss broccoli with 1 Tbsp oil; add to baking sheet with potatoes. Season lightly with salt and pepper.
- Bake 15 minutes longer or until potatoes are tender. Sprinkle vegetables with lime juice and cilantro.
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