Grilled Sweet Potatoes & Honey Glazed Chicken Breasts

A couple of low calorie great grilling ideas for you weekend!

Grilled Sweet Potatoes

Ingredients

    1 lb Sweet Potatoes, cut lengthwise into ¼” slices
    1 tbsp Worcestershire sauce
    1 tbsp Red Wine Vinegar
    3 tbsp Hunt's Ketchup
    1 tsp Chili Chipotle Powder
    1/2 tbsp Smoked Ground Cumin
    1 tbsp of Cilantro Dried Flakes
    1/2 tsp Black Pepper and Sea Salt, to taste

Instructions

    *Set the grill the medium-hot fire/heat; spray grill rack with Pam nonstick cooking spray.
    *In a large bowl, combine all ingredients except the potatoes. Mix well.
    *Add potato slices into bowl, and toss well, making sure to coat each potato slice thoroughly with the sauce.
    *Grill potatoes about 5” from the flame, turning often, and brushing with sauce , until browned and crispy on the outside, but tender on the inside – about 10 - 12 minutes.


Honey Glazed Chicken Breasts

Ingredients

      2 tablespoons Lime Juice
      2 tablespoons Low Sodium Soy Sauce
      1/2 teaspoon freshly chopped Ginger
      1 teaspoon fresh Cilantro
      1/4 teaspoon Frank's Red Hot Sauce, to taste
      4 Chicken Breasts, rinsed and dried
      2 tablespoons Honey
      2 tablespoons Heinz Tomato Sauce
    Garnish
        1 bunch fresh Green Onions, sliced

Directions

    To make marinade, mix together lime juice, soy sauce, ginger, Frank's Red Hot Sauce or to taste and cilantro.
    Coat Chicken Breasts with marinade mixture.
    Allow to marinate in the refrigerator for 6 to 12 hours.
    Mix honey, tomato sauce and 2 tablespoons of marinade.
    Drain the Chicken Breasts and grill for 8 minutes.
    Brush with honey mixture and grill for another 2 minutes.
    Turn the Breasts over, brush with more of the honey mixture and grill for another 9 minutes or until Chicken reads 165 degrees
    Garnish with Green Onions.