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Jessica Chironna's Grilled Chicken Sweet Potato Sliders

Jessica Chironna
Servings: 4
1 to 2 hr

Grilled Chicken Sliders with Tzatziki

  • Ingredients
  • step-by-step directions
Jessica Chironna's Grilled Chicken Sweet Potato Sliders
  • For the Sliders:
  • 2-3 Sweet Potatoes (sliced into 1/4-inch thick rings)
  • 1 pound Chicken Breasts
  • 1 Avocado (mashed)
  • 1 Tomato (sliced)
  • Tzatziki Sauce
  • Dried Oregano
For the Tzatziki Sauce:
  • 2 cups Chobani Non-Fat Greek Yogurt
  • 1 large Cucumber (peeled; seeded; cut into 1/4-inch cubes)
  • 3 Garlic cloves (minced)
  • 2 sprigs of Dill (chopped)
  • Salt and freshly ground Pepper to taste
  • Garlic Powder to taste
  • 2 tablespoons Lemon Juice
For the Marinade:
  • 3 tablespoons Olive Oil
  • 1/4 cup White Wine
  • 1 sprig fresh Rosemary (chopped)
  • Salt and Pepper to taste
  • 1/2 teaspoon Tumeric
  • 1/2 teaspoon Garlic Powder
  • 2 Garlic cloves
  • 1/4 teaspoon Oregano
  • 2 tablespoons Lemon juice
  • For the Marinade: Combine marinade ingredients and whisk together. Pour over chicken in a bowl and wrap and allow to marinate for an hour.
  • For the Sliders: Heat oven to 400 degrees F. Arrange sweet potatoes on a lightly oiled baking sheet. Lightly brush with olive oil and sprinkle with oregano. Bake for 20 to 25 minutes, while turning until cooked and browned. Cool for 15 minutes.
  • Meanwhile, grill chicken for 4 to 5 minutes per side or until juices run clear when pricked with a fork.
  • Mash the avocado and season lightly with salt and freshly ground pepper.
  • Cut chicken to potato sized portion. Top with a dollop of mashed avocado, slice of tomato, and a drop of tzatziki sauce.
  • For the Tzatziki Sauce: For tzatziki sauce, combine ingredients and mix well.
Similar categories: Dinner Courses & Meals
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