Herb Marinated Chicken Breast with Fresh Tomato Salsa

Chicken marinated in cilantro rub grilled and topped with fresh tomato salsa served with Cajun roasted sweet potatoes

By: Barton Seaver, Celebrity Chef

Prep Time: 8 hrs 15 min
Cook Time: 35 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

4 boneless, skinless chicken breasts (about 4 ounces each)
2 tablespoons minced cilantro leaves
1 tablespoon oregano leaves
1 tablespoon light brown sugar
¼ cup lime juice
2 tablespoons olive oil
2/3 cup tomatoes, diced ¼ inch
½ cup red onions, diced ¼ inch
2 tablespoons minced jalapeño peppers, seeded
2 tablespoons minced cilantro leaves
½ teaspoon salt
2 tablespoons lime juice

Cajun Roasted Sweet Potatoes
1 pound sweet potatoes
2 tablespoons olive oil
1 teaspoon Cajun seasoning

Allergens:

Nutritional Information

Directions:

Herb Marinade: In a blender, combine first-listed cilantro, oregano, brown sugar, first-listed lime juice and olive oil. Blend on high speed to make a thick and smooth purée. Keep refrigerated until ready to use. Place chicken breasts in a bowl. Pour marinade over chicken breasts coating evenly. Keep refrigerated for 8 hours to marinade. Discard any remaining marinade.
Cajun Roasted Sweet Potatoes: Cut 1 pound of sweet potatoes into ½-inch x 2-inch strips. In a mixing bowl, toss sweet potatoes with olive oil. Arrange potatoes in a single layer on a baking sheet. Evenly sprinkle 1 teaspoon Cajun seasoning over sweet potatoes. Roast in a 400°F oven for 25 minutes or until tender.
Salsa: In a bowl, combine diced tomato, diced red onion, minced jalapeño, second-listed cilantro, second-listed lime juice and salt for salsa. Mix well. Keep refrigerated until ready to use.
Grill marinated chicken over medium heat 4 to 5 minutes per side or until cooked through, turning occasionally. Place grilled chicken breast on a plate. Garnish with 2 tablespoons fresh Salsa. Serve with Cajun Roasted Sweet Potatoes.