This delicious Spanish Sweet Potato Rice with Honey Lime Chicken recipe is easy to make and perfect for a quick weeknight chicken dinner idea. Tasty!
This post is sponsored by Winn Dixie. All opinions are 100% mine and were not influenced in any way
Spanish Sweet Potato Rice with Honey Lime Chicken
This dish is absolutely exquisite and clever. The chicken breast is marinated and then broiled to perfection. The flavor is sweet and savory with some char from the broiling process. Even though we’re using chicken breast, each slice is juicy and tasty.
On the other hand, the Spanish Sweet Potato Rice is what sets this dish apart. The Sweet Potato is ground and cooked to look like “rice”, then it is mixed with a sofrito and delicious spices. The sweet potato rice ends up being sweet, savory, spicy and flavorful. Each bite will amaze you.
This Spanish Sweet Potato Rice with Honey Lime Chicken is perfect to eat during Passover since it’s gluten free and uses the permitted ingredients.
I can’t take credit for this recipe, it came from Jamie Geller’s Joy Of Kosher Passover E-Book available free to download courtesy of the Winn Dixie Passover Website. The E-book has amazing recipes that are of course, Passover friendly, but also Gluten-Free that can be eaten all year round, just like this Spanish Sweet Potato Rice with Honey Lime Chicken.
I highly recommend this ebook. Even if you’re not Jewish, the recipes in there are gluten free and delicious. Cauliflower “Mac” and Cheese anyone?
Can you believe Passover is less than a week away? I am starting to panic since I’m cooking for 20 people. My friend Valerie asked me about my menu for that night and crickets starting chirping in my head. Honestly, I have a few ideas on what I am going to make but I’m missing a few items.
I hope you can try this delicious Spanish Sweet Potato Rice with Honey Lime Chicken at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- For Spanish Sweet Potato Rice
- 2 large sweet potatoes peeled
- 1 small onion finely diced
- 2 cloves garlic minced
- 1/2 green pepper finely diced (I used red)
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1 cup chicken or vegetable stock
- Salt and pepper to taste
- For Honey-Lime Chicken
- 1 2- lb . package chicken breasts not thin
- 1 cup ⁄4 olive oil
- 3 tablespoons lime juice
- 1 teaspoon lime zest
- 2 tablespoons honey
- 3 cloves garlic
- Salt and pepper to taste
For Spanish Sweet Potato Rice
Cut off each end of the sweet potatoes so they are flat on each side, and spiralize using the 3MM noodle blade or use a Julienne peeler.
Working in batches, pulse the sweet potato noodles in the food processor or until they resemble the texture of rice. You should have a scant 3 cups of sweet potato rice.
In a large pot, heat the oil over medium heat, add the onion and green pepper. Sautee until soft
Add the garlic, chili powder, paprika and cumin
Pour the stock and bring to a boil
Cover the pan and cook over medium heat for 5 minutes. Uncover and cook over high heat until all the liquid is absorbed and the sweet potato is tender, about another 5 minutes. Serve with honey-lime marinated chicken.
For Honey-Lime Chicken
Add all the ingredients to a Ziploc bag and marinate for a few hours.
Remove the chicken from the marinade (discard the marinade) and grill or broil on high for approximately 6 minutes per side, or until internal temperature reaches 165 degrees.