BBQ Chicken with Sweet Potato and Corn Salad
1 bag frozen sweet potato patties 16 ounces
1 small red onion cut into 1-inch squares
5 tablespoons vegetable oil divided
1 bag diced redskin potatoes 16 ounces
6 chicken breasts skinless, boneless
1 tablespoon mesquite chicken seasoning
1 1/2 cups barbecue sauce
1 1/2 cups frozen corn kernels
1/3 cup frozen green peppers
1 teaspoon water
2 teaspoons bottled crushed garlic
4 teaspoons Dijon mustard
3 teaspoons key lime juice
Salt and pepper
Preheat oven to 400°F. Line a baking sheet with foil.
Place sweet potatoes and onion on baking sheet. Drizzle 2 tablespoons oil over vegetables and toss to coat. Bake for 25 minutes. Remove sweet potatoes and onions from oven but leave oven on. Add redskin potatoes to baking sheet and set aside to bake alongside chicken.
Sprinkle chicken with mesquite seasoning. In a large nonstick skillet, heat remaining 2 tablespoons oil over medium-high heat. Add chicken to skillet and cook until golden, about 4 minutes per side.
Transfer chicken to shallow baking dish and brush liberally with barbecue sauce.
Place chicken and baking sheet with potato mixture in oven and bake 15 minutes, or until chicken is cooked through. Remove both pans from oven and set chicken aside.
Meanwhile, in a large microwave-safe bowl, combine corn, green peppers, and water. Cover and microwave on high (100%) for 3 minutes. In a small bowl, stir together garlic, mustard, lime juice, and 1 tablespoon oil.
When potato mixture comes out of oven, pour into corn and green pepper mixture. Add mustard mixture and stir together gently. Season to taste with salt and pepper.
Serve chicken and extra sauce with a helping of warm sweet potato and corn salad.