Chicken-Sweet Potato Tacos
Spice up your Cleanse with these Chicken-Sweet Potato Tacos. This colorful, flavor-packed recipe is the perfect way to get your veggies in. Immune-boosting garlic and onion, along with red pepper and lime, combined with grilled chicken and sweet potatoes make this a very satisfying "one-packet" meal.
Cleanse Days 1-3, Day 4 Lunch, Phase 1 | Serves 4
Prep time: 15 minutes | Total time: 25 to 30 minutes
INGREDIENTS
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 medium sweet potatoes (about 18 ounces total), peeled and cubed
2 red bell peppers, cubed
1 large red onion, peeled and cut into wedges
1 clove garlic, minced
1 teaspoon sea salt
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano
1 lime, cut into 4 wedges
4 sprouted grain tortillas
DIRECTIONS
- Preheat a grill to medium-high heat. Cut four 12-inch lengths of heavy-duty foil.
- Combine the first nine ingredients (chicken through oregano) in a large bowl; stir to coat thoroughly. Evenly divide the chicken mixture among the foil sheets. Gather together the long ends of each foil piece, and fold over twice to seal. Fold each short edge over twice to seal, forming a packet.
- Reduce the grill heat to low. Place the packets on the grill, and cover. Cook until the vegetables are tender and lightly charred, turning halfway through, about 10 to 15 minutes total. Serve right away (be careful of steam when opening the packets), with lime wedges and tortillas.
PLEASE NOTE: You can also cook this recipe (minus the foil) in a grill basket.
Spice up your Cleanse with these Chicken-Sweet Potato Tacos. This colorful, flavor-packed recipe is the perfect way to get your veggies in. Immune-boosting garlic and onion, along with red pepper and lime, combined with grilled chicken and sweet potatoes make this a very satisfying "one-packet" meal.
Cleanse Days 1-3, Day 4 Lunch, Phase 1 | Serves 4
Prep time: 15 minutes | Total time: 25 to 30 minutes
INGREDIENTS
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 medium sweet potatoes (about 18 ounces total), peeled and cubed
2 red bell peppers, cubed
1 large red onion, peeled and cut into wedges
1 clove garlic, minced
1 teaspoon sea salt
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano
1 lime, cut into 4 wedges
4 sprouted grain tortillas
DIRECTIONS
- Preheat a grill to medium-high heat. Cut four 12-inch lengths of heavy-duty foil.
- Combine the first nine ingredients (chicken through oregano) in a large bowl; stir to coat thoroughly. Evenly divide the chicken mixture among the foil sheets. Gather together the long ends of each foil piece, and fold over twice to seal. Fold each short edge over twice to seal, forming a packet.
- Reduce the grill heat to low. Place the packets on the grill, and cover. Cook until the vegetables are tender and lightly charred, turning halfway through, about 10 to 15 minutes total. Serve right away (be careful of steam when opening the packets), with lime wedges and tortillas.
