Grilled Chipotle Chicken And Sweet Potato Toss

• Cooking spray
• 4 (6-oz.) skinless, boneless chicken breasts
• 1 tablespoon adobo sauce from canned chipotle chiles in adobo
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 tablespoon water
• 1 (8-oz.) sweet potato, peeled and cut lengthwise into 1/2-in.-thick slices
• 1 cup canned unsalted chickpeas, rinsed and drained
• 3 tablespoons chopped green onions
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons torn fresh basil (optional)

1. Preheat grill to medium-high (350u0b0F to 450u0b0F).
2. Coat grill grate with cooking spray. Rub chicken with adobo sauce; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange chicken on grill grate; cook 5 minutes on each side or until done.
3. Place 1 tablespoon water and sweet potato slices in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 5 minutes or until almost tender. Pat potato slices dry; coat with cooking spray. Arrange on grill; cook 3 to 5 minutes or until tender and grill marks appear. Remove from grill; cut into 1/2-inch pieces.
4. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, chickpeas, green onions, oil, juice, and basil, if using, in a large bowl. Add sweet potato; toss. Serve with chicken.

cooking spray, skinless, adobo sauce, kosher salt, freshly ground black pepper, water, sweet potato, unsalted chickpeas, green onions, extravirgin olive oil, lime juice, fresh basil

Taken from www.myrecipes.com/recipe/grilled-chipotle-chicken-sweet-potato-toss (may not work)