I usually make enough food every night for leftovers the next day, but I only had 1 sweet potato and we have tons of food in the fridge, so this is what we ended up with! The creamy avocado dip was perfect with the crispy sweet potato fries, and the chicken ended up soft and nicely seasoned. After I completely failed at falafels, Michael had a grill night in which he made amazing mahi and sweet corn, and I repeated my Perfect Pizza recipe, this was a great meal to share- you get four recipes to make up for my failure at posting one a day! In all reality, I should have planned the series better, but I still think that by the end of the summer I’ll have shared a month’s worth of easy, light, healthy meals. This one may be the “heaviest” one, since there were no greens involved, but I think the avocado made up for that.
Also, homemade BBQ sauce is as good as it gets. It always reminds me of my internship with Mrs. Clark’s Foods in which I cooked various barbecue sauces over a stovetop until the room smelled sweet, smokey, and delicious. Too bad we didn’t have any meat for it, but I learned to taste it by the spoonful! Trust me when I tell you that most of the ones in the grocery store have way too much sugar and salt and are easily replicated/adjusted on your stovetop. Check it out:
- 1 8 oz can tomato paste
- 1 cup water
- 1/4 cup brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tbsp canola or olive oil
- 1 tsp paprika
- 1/2 tsp cumin
In a small saucepan over medium heat, whisk together the tomato paste and a small amount of the water. Add the rest of the water, sugar, worcstershire sauce, soy sauce, oil, and spices. Stir with wooden spoon until smooth and hot, about 3 minutes. Let cool and use as desired, or store covered in fridge for up to 1 week.
Avocado Dipping Sauce
- 1 avocado, cubed
- 1/4 cup Greek yogurt
- 1 tsp lime juice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
In a food processor, add all ingredients and blend until smooth. Taste and adjust salt or seasonings if desired.
BBQ Cheddar Chicken
- 1 chicken breast
- 1/2 cup BBQ sauce
- 1/4 cup cheddar cheese, shredded
In a tupperware container, place chicken breast and BBQ sauce. Seal and shake to coat chicken. Let marinate for up to 24 hours (I only did 1 hour and it was great!).
Heat a medium skillet over high heat. Add chicken and some of the BBQ sauce; discard remaining sauce. Cook, remove and chop into bite-sized chunks, then return to hot skillet until internal temp of 165F is achieved. Top with cheddar cheese while still in skillet. Remove from heat and serve hot.
Sweet Potato Fries
- 1 sweet potato, cut lengthwise into strips
- 1 tsp cornstarch
- 1 tbsp olive oil
- 1 tsp paprika or other spices
- 1 tsp salt, optional
Place potato strips into coriander and rinse well with water. Dry with a towel, place into a dry mixing bowl and stir in cornstarch. Add olive oil, spices, and salt and mix well.
Preheat oven to 425F. Place foil on baking sheet and spray with cooking spray. Arrange potato slices on baking sheet and bake for 15 minutes. Remove from oven, flip with spatula, then return fries to the oven for 10-15 more minutes, until golden brown. Remove from oven, let cool, and serve warm.