Par-cook the sweet potatoes by blanching them for a few minutes before grilling. This way, the sweet potatoes cook on the grill in about the same amount of time as the chicken. A few rings of crunchy red onion provide a nice counterpoint with a bit of kick.

Ingredients

• 4 sprays cooking spray
• 2 tbsp paprika
• 1 tbsp Chili powder
• 1 tbsp sugar
• ½ tsp dry mustard
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• ½ tsp garlic powder
• 1 pound uncooked boneless skinless chicken breasts, 4 (4-oz) pieces
• 2 large uncooked sweet potatoes
• ⅛ tsp table salt

Instructions

1. In small bowl, mix paprika, chili powder, sugar, mustard, cinnamon, cumin, and garlic powder. A few hours before you plan to grill, rub chicken with seasoning blend. Cover chicken and keep in refrigerator until 15 minutes before grilling.
2. Peel sweet potatoes and slice into 1⁄3-inch-thick disks. In pot, cover sweet potatoes with salted cold water. Bring to boil over medium heat. Cook potatoes for 3 to 4 minutes. Drain and let cool.
3. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in char- coal grill. Coat sweet potatoes with nonstick spray. Season potatoes and chicken with pinch of salt each. Transfer to grill. Close lid and cook until potatoes and chicken are cooked through and instant-read thermometer inserted into breasts registers 165°F. (The seasoning makes the chicken very red in color so be careful not to cook it for too long.)
4. Serving Size: 1 chicken breast and 1⁄4 of sweet potatoes.

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