Grilled Adobo Chicken: Easy Sweet Potato Bowls with Jicama Guacamole
Enjoy a flavorful combination of grilled adobo chicken served in sweet potato bowls, complemented by refreshing jicama guacamole.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 pounds chicken thighs
- 1/4 cup adobo sauce
- 4 medium sweet potatoes
- 1 cup jicama, diced
- 1 ripe avocado
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- Salt to taste
Instructions
- Marinate the chicken thighs in adobo sauce for at least an hour.
- Preheat the grill to medium-high heat.
- Grill the chicken until cooked through, about 6-7 minutes per side.
- Meanwhile, bake the sweet potatoes in the oven at 400°F for 45 minutes or until tender.
- In a bowl, mash the avocado and mix in jicama, lime juice, cilantro, and salt to create the guacamole.
- Once cooked, remove the sweet potatoes from the oven and slice them open.
- Fill the sweet potatoes with grilled chicken and top with jicama guacamole.
Notes
- For more flavor, let the chicken marinate overnight.
- Adjust the amount of adobo sauce based on spice preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg