Grilled Chicken with Cilantro-Lime Butter
Smoky Sweet Potato Wedges and Roasted Broccoli
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ½ (1-oz) envelope taco seasoning mix
- 1 Tbsp olive oil
- ¼ cup butter, softened
- 2 Tbsp chopped fresh cilantro
- ½ Tbsp lime juice
Instructions
- Preheat grill or grill pan to medium-high heat. 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.
- Rub chicken with seasoning mix and oil. Grill chicken, covered, 5 to 6 minutes per side or until done.
- Meanwhile, stir together butter, cilantro, and lime juice. Dollop butter mixture on chicken before serving.
Side Dish Ingredients
- 1 large sweet potato, peeled and cut into ½-inch-thick wedges
- 2 Tbsp olive oil, divided
- ½ tsp smoked paprika
- ½ tsp garlic salt
- 1 crown broccoli, cut into florets
Side Dish Instructions
- Preheat oven to 400°F. Toss together potatoes and 1 Tbsp oil on a rimmed baking sheet. Sprinkle with paprika, garlic salt, and pepper to taste; toss.
- Bake 25 minutes or until tender and browned.
- Toss together broccoli and 1 Tbsp oil on a second rimmed baking sheet; season lightly with salt and pepper. Bake 20 minutes or until browned and tender.
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