Grilled Honey Lime Cilantro Chicken, Sweet Potato, and Brussels Salad

Like the crockpot beef fajitas I made this week, I also prepped this chicken in a Ziploc bag the night before. Simple ingredients and very little preparation for this chicken marinade, so if you can I suggest also prepping the night before. If not, just make sure to let the chicken marinade for three hours before grilling. Since I had a crockpot meal and a grill meal for Sunday meal prep, I did not mind spending some time roasting Brussels and sweet potatoes. I tried to accurately write out the steps I followed to make them, so let me know if anything is confusing. I used two baking sheets to speed up time and cooked the bacon on those two sheets prior to roasting the Brussels and sweet potatoes. This way I was able to roast everything in bacon fat and make them taste even more yummy. That is the best way to roast anything in my opinion! This meal was inspired by this recipe, but clearly a lot different. I personally don't need any sauce to eat roasted sweet potatoes, so I basically just took the idea and added some grilled chicken and Brussels. I loved this grilled honey lime cilantro chicken and thought it paired great with the sweet potatoes. I'm also a huge fan of roasted Brussels (in bacon fat), so this meal was perfect and tasted absolutely delicious. If you give my version or the original recipe a try, let me know if you enjoyed it! 

Grilled Honey Lime Cilantro Chicken 
Ingredients:

• 2 pounds boneless, skinless chicken breasts, or thighs
• ¼ cup lime juice (This was juice from 1 lime for me)
• ½ cup honey
• 2 Tablespoons Coconut Aminos
• 1 Tablespoon olive oil
• 2 garlic cloves, minced
• ½ cup cilantro, finely chopped
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions:

1. Put chicken in a ziplock bag. In a small bowl combine lime juice, honey, coconut aminos, olive oil, garlic, cilantro, salt and pepper. Pour the sauce over the chicken and seal the bag and let marinade for 3 hours or overnight.
2. Preheat your grill to medium high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.

Original recipe found here


Roasted Sweet Potatoes and Brussels
Ingredients:

• 2 lb Brussels, halved
• 3-5 large sweet potatoes peeled and cut into ½-1 inch cubes 
• 1-2 tbsp reserved bacon fat, or other cooking fat
• generous pinch sea salt
• 6 slices sugar-free bacon 

Directions:

1. Preheat your oven to 425 degrees F and line two large baking sheets with parchment paper.
2. Place 3 strips of bacon on each baking sheet and bake in the oven for approximately 10 minutes (or until crisped to your liking).
3. Remove bacon and set aside. Leave remaining bacon fat on pans.
4. On one pan, toss halved Brussels in bacon fat and add salt. Spread out in a single layer on the baking sheet and place in oven for 10-12 minutes. Toss Brussels, then put back in the oven for an additional 10-12 minutes. 
5. On the second baking pan, toss cubed sweet potatoes in bacon fat and add salt. Spread out in a single layer on the baking sheet without overlapping, and place in oven for 20 minutes. Turn or gently toss sweet potatoes, then put back in the oven for an additional 20 minutes, or until soft and lightly browned. (If you have a lot of sweet potatoes you will have to repeat this step with the remaining sweet potatoes, or use the additional Brussels baking sheet once they are done roasting). 
6. While the potatoes roast, cut the cooked bacon into bite size pieces.
7. Once the Brussels sprouts and sweet potatoes are done roasting, toss together in large bowl with bacon pieces.
8. Enjoy!

Inspired by this recipe