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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!

Spanish Sweet Potato Rice with Honey Lime Chicken

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!
Course Entree
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -6 servings
Author Tiffany Bendayan

Ingredients

For Spanish Sweet Potato Rice

  • 2 large sweet potatoes peeled
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1/2 green or red 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

  • 2 lb Chicken breasts not thin
  • 1/4 cup olive oil
  • 3 tablespoons lime juice
  • 1 teaspoon lime zest
  • 2 tablespoons honey
  • 3 cloves garlic
  • Salt and pepper to taste

Instructions

  1. For Spanish Sweet Potato Rice
  2. 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.
  3. 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.
  4. In a large pot, heat the oil over medium heat, add the onion and green pepper. Sautee until soft
  5. Add the garlic, chili powder, paprika and cumin
  6. Pour the stock and bring to a boil
  7. 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.
  8. For Honey-Lime Chicken
  9. Add all the ingredients to a Ziploc bag and marinate for a few hours.
  10. 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.

Recipe Notes

Recipe courtesy of Jamie Geller's Joy Of Kosher Passover E-Book