with Elotes-Style Corn and Grilled Veggies
Ingredients: Corn • Chicken breast • Sweet potato • Zucchini • Sweet bell pepper • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Limes • Maple syrup • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Cilantro • Chipotle powder.
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
4 g
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
- Before starting, wash and dry all produce. Lightly oil the grill.
While you prep, preheat the grill to medium-high (approx. 500°F). - 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.
- To a small bowl, add lime zest and mayo. Stir to combine, then set aside.
- To a large bowl, add sweet potatoes, corn, zucchini and pepper. Drizzle with 1 tbsp (2 tbsp) oil and season with salt and pepper. Toss to combine, then set aside.
- To another small bowl, add maple syrup and 1/4 tsp (1/2 tsp) chipotle powder. 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 for 8-10 min, turning occasionally, until tender and grill-marked.
- Add peppers and zucchini to the other side of the grill. Close lid and grill 9-12 min, flipping once, until veggies are tender-crisp.
- 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 6-8 min per side, flipping once, until chicken is cooked through.**
- Add sweet potatoes to the other side of the grill. Close lid and grill 14-16 min, flipping once, until grill-marked and tender.
- Brush maple-chipotle sauce over chicken. Flip chicken, then brush other side with sauce. Grill 30 sec, until sauce caramelizes. Flip and repeat on other side. (NOTE: Repeat with any extra sauce, if you like.)
- 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 you like.
- Top corn with feta and half the cilantro.
- Slice zucchini and peppers.
- Divide chicken, veggies and corn between plates.
- Sprinkle remaining cilantro over top.
950
kcal
Calories
50
g
Fat
14
g
Saturated Fat
77
g
Carbohydrate
32
g
Sugar
10
g
Dietary Fiber
53
g
Protein
175
mg
Cholesterol
890
mg
Sodium
0.1
g
Trans Fat
1950
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
with Elotes-Inspired Corn and Grilled Veggies
with Elotes-Style Corn and Grilled Veggies
with Elotes-Style Corn and Grilled Veggies
