Grilled Chicken and Sweet Potato Cakes

Grilled Chicken and Sweet Potato Cakes
Servings: 6 Prep 20 mins Cook 20 mins Broil 14 mins to 18 mins


  • 1 cup apple cider
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon cracked black pepper
  • 1 tablespoon finely chopped shallots
  • 1 clove garlic, finely chopped
  • 1/8 teaspoon salt
  • 6 boneless, skinned chicken breast halves (about 5 ounces each)
Potato Cakes:
  • 1/2 pound russet potatoes (about 3 potatoes), peeled and diced
  • 1/2 pound sweet potatoes (about 1-1/2 potatoes), peeled and diced
  • 1/4 cup dry bread crumbs
  • 3 tablespoons nonfat milk
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon mayonnaise
  • 1 tablespoon chopped fresh chives
  • 1/8 teaspoon cracked black pepper
  • 1 tablespoon capers, rinsed and chopped
  • 3/4 teaspoon salt
  • Apple Salsa (recipe follows)

Make It

1. 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. 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. Heat broiler. Broil chicken, turning once, until no longer pink in center, 10 to 12 minutes. Remove and keep warm. Leave broiler on.

4. Prepare Apple Salsa.

5. 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. To serve: Slice chicken diagonally. Arrange on 6 plates. Top with warm salsa and place 3 potato cakes on the side for each serving.

Apple Salsa


  • 1 tablespoon unsalted butter
  • 1 pound red-skinned apples (3 medium-size), peeled, cored and diced
  • 1 tablespoon chopped shallots
  • 1 teaspoon finely chopped, seeded jalapeno
  • 1 1/2 teaspoons finely chopped fresh ginger
  • 1/2 cup apple cider
  • 1 tablespoon chopped fresh mint
  • 2 teaspoons chopped fresh basil
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon salt

Make It

1. Heat unsalted butter in medium-size skillet. Add apples, shallots, jalapeno and fresh ginger; saute for 4 minutes or until apples begin to release liquid. Add apple cider; cook until slightly reduced, about 3 minutes. Add chopped fresh mint, chopped fresh basil, curry powder and salt. Remove from heat. Serve warm with chicken and potato cakes.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 349, Fat, total (g): 6, chol. (mg): 84, sat. fat (g): 2, carb. (g): 42, fiber (g): 3, pro. (g): 31, sodium (mg): 577, Percent Daily Values are based on a 2,000 calorie diet.