So it is dinner time in the Rican household, and with the family deciding to eat a little bit healthier we are always on the look out for new great tasting and healthy recipes. Most recipes straight out of a book or off of someone’s site just don’t everyone in the houses tastes. Literally everything we look at has to be tweaked. This is one of those recipes that we found three of four different recipes. We ended up with this awesome Southwestern Chicken and Sweet Potato Noodles.
When you are trying to cook healthy for the whole family you have to worry will the kids eat this one!? That is always the thing when cooking something in new really no matter what, even if you aren’t cooking healthy. So many times I have my 13 year old son at my side saying “Dad! You know I won’t eat that”, “Dad, really!? Don’t put that in there” and then my 7 year old daughter with the “Dad! What smells funny!?”, “Dad! That’s not chicken nuggets” lol. Most of the time it is easy to find something that my son will eat his palate is already expanding to a lot of different flavors. I had to pick the jalapeños out of this one for my 7 year old though lol. Other then that one thing they both loved it. Even better that this recipe is Paleo compliment! So no fears dig in and give this one a try!
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Southwestern Chicken and Sweet Potato Noodles
Ingredients
- 3 Small Sweet Potatoes
- 1 Large Chicken Breast
- 1/2 Cup Vegetable Oil
- Salt
- Pepper
- 1 Small Red Onion Thinly Sliced
- 1 Red Bell Pepper Thinly Sliced into Strips
- 1 Small Jalapeño Sliced
- 3 Garlic Cloves Diced
- 3/4 tsp. Cumin
- 3/4 tsp. Chili Powder
- 1/2 tsp. Ground Coriander
- 1/2 Cup Cilantro Chopped
- Juice from 1/2 Lime
Instructions
- Preheat Broiler
- Cut Potatoes into long noodles using spiralizer or stripper. Spread on rimmed baking sheet, drizzle with 2 tbsp. vegetable oil and sprinkle with salt and pepper. Broil until browned in spots and softened, 3 to 5 minutes.
- While potatoes are cooking grill chicken breast until completely cooked, when finished slice breast into about 1/2 inch pieces.
- Heat remaining 2 Tbsp. of Oil in large non-stick skillet over a medium high heat. Add Red Onion, Bell Pepper and Jalapeño; cook, stirring until softened, about 3 minutes. Add Garlic, Cumin, Chili Powder, Coriander, salt and pepper to taste. Cook stirring occasionally, until vegetables are tender, 3 to 5 minutes.
- Add Broiled Sweet Potatoes and Grilled Chicken and 1/4 Cup or Water to skillet. Cook gently tossing until noodles are coated and tender, 1 to 2 minutes. Remove from the heat stir in cilantro and lime juice; season with salt and pepper. Serve with lime wedges.
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