Coconut Lime Grilled Chicken with Roasted Sweet Potatoes & Tropical Slaw
This mouthwatering Polynesian-inspired dinner recipe features coconut lime grilled chicken, roasted sweet potatoes, and a crunchy tropical slaw, all perfect for those following the Paleo diet. With elegant and photorealistic image prompts that capture the essence of each dish component, this recipe is sure to delight your taste buds while transporting you to the beautiful beaches of Polynesia.
Allergens
None
Ingredients
- 1. 2 boneless, skinless chicken breasts 2. 1 can full
- fat coconut milk 3. 2 sweet potatoes 4. 4 cups shredded cabbage and carrots 5. 1 lime 6. Olive oil 7. Salt and pepper 8. Fresh cilantro 9. Toasted coconut flakes
Instructions
- Preheat your grill or oven to 350°F (175°C).
- In a shallow dish, combine the coconut milk, juice of one lime, salt, and pepper. Add the chicken breasts, turning to coat both sides, then let them marinate for 30 minutes.
- Slice sweet potatoes into 1 inch thick rounds and place on a lined baking sheet. Drizzle with olive oil, salt, and pepper, tossing to evenly coat. Roast in the oven for 25 minutes or until tender.
- Grill the marinated chicken over medium heat for about 6 7 minutes per side, or until fully cooked through. Remove from grill and let rest for a few minutes before slicing.
- Prepare your tropical slaw by tossing together shredded cabbage and carrots with lime juice and chopped cilantro. Season to taste with salt and pepper.
- To plate, arrange roasted sweet potatoes on the center of each plate, then top with sliced grilled chicken. Surround with a colorful mound of tropical slaw. Garnish with fresh cilantro and toasted coconut flakes for an extra touch of Polynesian flavor.
Chef’s Insight
When choosing coconut milk, always opt for full-fat versions for maximum flavor and richness.
Notes
Feel free to adjust the seasonings to your personal preference.