Grilled Chicken with Sweet Potatoes and Strawberry Salsa

Ingredients:

• 3 skinless, boneless chicken breasts (about 200g each)
• 4 small sweet potatoes
• 2 tbsp olive oil + extra for greasing the grill
• 1 teaspoon ancho chili powder
• 0.5 tsp ground cumin
• 8 strawberries, finely chopped
• 1 yellow bell pepper, finely chopped
• 1 jalapeño, finely chopped (leave some seeds for extra heat)
• 2 green onions, chopped
• 0.5 cup chopped fresh cilantro
• Juice of 1 lime + wedges for serving

Preparation:

1. Preheat the grill to medium-high heat. Microwave the sweet potatoes until tender, 7-9 minutes. Let cool slightly, then brush with 1 teaspoon of olive oil and season with salt and black pepper. Meanwhile, toss the chicken with 1 tablespoon of olive oil, chili powder, cumin, and a generous pinch of salt and black pepper.
2. Prepare the salsaIn a medium bowl, combine the strawberries, bell pepper, jalapeño, and half of the onion and cilantro. Add lime juice, salt, and pepper. Mix well and set aside to release the juices.
3. Oil the grill grate and add the sweet potato and chicken. Cook, covered, turning occasionally, until the sweet potato is tender and crispy and the chicken is cooked through, about 15 minutes for the sweet potato and 16-20 minutes for the chicken.
4. Slice the sweet potatoes lengthwise and rip them open. Drizzle with the remaining 2 teaspoons of olive oil, sprinkle with the remaining green onions and cilantro, season with salt and pepper, and fluff with a fork. Serve the chicken and sweet potatoes; top with strawberry salsa and lime wedges.