with Elotes-Inspired Corn and Grilled Veggies
Fire up the grill! This dinner is chock full of incredible flavours — lime, chipotle and maple — to up the ante on chicken, veggies, sweet potatoes and corn. Word of warning: There probably won't be any leftovers.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Bacon Strips
100 g
Corn on the Cob
2 unit(s)
Zucchini
1 unit(s)
Mayonnaise
2 tbsp
Lime
1 unit(s)
Chipotle Powder
1 tsp
Maple Syrup
2 tbsp
Cilantro
7 g
Feta Cheese, crumbled
0.25 cup
Sweet Bell Pepper
1 unit(s)
Sweet Potato
2 unit(s)
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Halve zucchini.
- Quarter pepper, then core.
- Husk corn.
- Cut sweet potatoes into 1/2-inch rounds.
- Roughtly chop cilantro.
- Zest lime, then cut into wedges.
- Add lime zest and mayo to a small bowl. Stir to combine, then set aside.
- Add sweet potato, corn, zucchini and pepper to a large bowl. Drizzle with 1 tbsp (2 tbsp) oil and season with salt and pepper. Toss to combine, then set aside.
- Add maple syrup and 1/4 tsp (1/2 tsp) chipotle powder to a small bowl. Stir to combine.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Brush chicken with half the lime mayo, then wrap 2 bacon strips around each piece of chicken. (TIP: Overlapping strips by 1 inch helps keep bacon on chicken!)
- Place chicken on a baking sheet, then set aside.
- Add corn to one side of the grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.
- Add pepper and zucchini to the other side of the grill. Close lid and grill, flipping once, until veggies are tender-crisp, 9-12 min.
- Once cooked, transfer veggies to a clean baking sheet. Cover to keep warm.
- Add chicken to one side of the grill. Reduce heat to medium. Close lid and grill, flipping once, until chicken is cooked through, 6-8 min per side.**
- Add sweet potatoes to the other side of the grill. Close lid and grill, flipping once, until grill-marked and tender, 14-16 min.
- Brush chipotle-maple sauce over top of chicken. Flip chicken, then brush other side with sauce. Grill, until sauce caramelizes, 30 sec. Flip and repeat on other side, 30 sec. (Note: Repeat again with any extra sauce, if desired.)
- Transfer to the baking sheet with veggies. Cover to keep warm.
- Spread remaining lime mayo all over corn. Sprinkle a pinch of chipotle powder over corn, if desired.
- Top corn with feta and half the cilantro.
- Slice zucchini and peppers.
- Divide bacon-wrapped chicken, veggies and corn between plates.
- Sprinkle remaining cilantro over top.
940
kcal
Calories
47
g
Fat
13
g
Saturated Fat
80
g
Carbohydrate
36
g
Sugar
10
g
Dietary Fiber
53
g
Protein
175
mg
Cholesterol
950
mg
Sodium
0.1
g
Trans Fat
1850
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
with Elotes-Style Corn and Grilled Veggies
with Elotes-Style Corn and Grilled Veggies
with Elotes-Style Corn and Grilled Veggies
