Grilled Chicken and Sweet Potato Cakes

Makes 6
Prep 20 m
Cook 20 m
Broil 14 - 18 m



Potato Cakes:


  1. 1 of 6 Combine apple cider, cider vinegar, black pepper, shallots, garlic, salt and chicken in resealable plastic food-storage bag or glass dish. Marinate in refrigerator for 2 hours or overnight.
  2. 2 of 6 Meanwhile prepare potato cakes: Boil russet and sweet potato potatoes separately in two pots of boiling water for 10 to 12 minutes or until fork-tender. Drain. While still hot, combine potatoes in a bowl; mash with potato masher. Add bread crumbs, milk, dill, mayonnaise, chives, pepper, capers and salt. (This can be made ahead of time and refrigerated, covered.)
  3. 3 of 6 Heat broiler. Broil chicken, turning once, until no longer pink in center, 10 to 12 minutes. Remove and keep warm. Leave broiler on.
  4. 4 of 6 Prepare Apple Salsa.
  5. 5 of 6 To broil potato cakes: Coat baking sheet with cooking spray. Use 2 tablespoons of potato mixture for each cake, making eighteen 2-inch cakes total. Place cakes on sheet; coat tops with spray. Broil 6 to 8 inches from heat until lightly browned, 2 to 3 minutes. Turn cakes over; coat tops with spray. Broil until lightly browned, 2 to 3 minutes.
  6. 6 of 6 To serve: Slice chicken diagonally. Arrange on 6 plates. Top with warm salsa and place 3 potato cakes on the side for each serving.
Nutrition Information for Grilled Chicken and Sweet Potato Cakes
Servings Per Recipe: 6
Per Serving: 349 kcal cal., 31 g pro., 3 g fiber, 577 mg sodium, 84 mg chol., 2 g sat. fat, 42 g carb., 6 g Fat, total