Aztec Chicken with Sweet Potato-Corn Mash

Chicken Breast - Meat and Poultry

A great taste of central Mexico with a little heat and quite a bit of flavor! Garnish with two halves grilled plantain or banana and cilantro.

Aztec Chicken with Sweet Potato-Corn Mash

Brief

Prep 15 mins

Cook: 57 mins

Additional: 3hrs20 mins

Total: 4hrs32 mins

Servings: 6

Yield: 6 chicken breasts

Aztec Chicken with Sweet Potato-Corn Mash

Ingredients

canola oil

¼ cup honey

2 tablespoons honey

1 tablespoon ancho chile powder

½ tablespoon garlic powder

2 teaspoons Mexican-style hot sauce (such as Cholula®)

6 (8 ounce) bone-in chicken breast halves

5 ears corn

1 tablespoon canola oil

or as needed

salt and ground black pepper to taste

2 large sweet potatoes

¼ cup heavy whipping cream

Meat and Poultry

Directions

Step 1

Combine oil honey ancho chile powder garlic and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator 3 hours to overnight.

Step 2

Preheat oven to 450 degrees F (230 degrees C).

Step 3

Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.

Step 4

Bake in the preheated oven until corn is roasted and brown about 25 minutes. Continue baking until sweet potatoes are tender about 45 minutes more.

Step 5

Allow corn and sweet potatoes to cool until easy to handle about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.

Step 6

Preheat grill for medium heat and lightly oil the grate.

Step 7

Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 8

Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.

Nutritional Information

Aztec Chicken with Sweet Potato-Corn Mash

Servings Per Recipe:6

Calories: 780.3

% Daily Value *

Protein: 50.4g 101%

Carbohydrates: 62.9g 20%

Dietary Fiber: 6.7g 27%

Sugars: 26.3g

Fat: 37.5g 58%

Saturated Fat: 7.3g 37%

Cholesterol: 141.1mg 47%

Vitamin A Iu: 21899.4IU 438%

Niacin Equivalents: 31.2mg 240%

Vitamin B6: 1.2mg 77%

Vitamin C: 10.2mg 17%

Folate: 58.1mcg 15%

Calcium: 76.6mg 8%

Iron: 3.1mg 17%

Magnesium: 108.2mg 39%

Potassium: 1112.8mg 31%

Sodium: 274mg 11%

Thiamin: 0.4mg 36%

Calories From Fat: 337.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.