cinderellasapron 
Grilled Chicken Satu'li Bowl with Sweet Potato Hash
Credit: cinderellasapron.com
Ingredients
- For the Grilled Chicken
- 2-3 pounds chicken cutlets
- 4 cloves garlic, minced
- 1 cup lemon juice
- 1/3 cup vegetable oil
- 1 teaspoon liquid smoke
- 1 Tablespoon parsley
- 2 Tablespoons thyme
- 1 teaspoon garlic powder
- 3 Tablespoons salt
- 1 teaspoon black pepper
- For the Creamy Herb Dressing
- + 1 cup mayonnaise
- + 1/4 cup water
- + 1/4 cup lemon juice
- + 1/4 teaspoon ground sumac (you can also use 1 teaspoon lemon zest)
- + 1/4 teaspoon cardamom
- + 1/8 teaspoon tumeric
- + 1/4 teaspoon salt
- + 1/8 teaspoon pepper
- For the Hash
- + 1 cup onion, diced
- + 2 cups red bell pepper, diced
- + 1 large sweet potato, peeled and cubed
- + 2 red potatoes, cubed
- + 1 Tablespoon vegetable oil
- + 1/2 teaspoon smoked paprika
- + 1 teaspoon thyme
- + salt and pepper to taste
- + 1 teaspoon garlic powder
Directions
- Combine all of the marinade ingredients together. Place the chicken in a ziptop bag or large bowl, and pour the marinade over the top. Refrigerate for a few hours, overnight is even better! 2. Preheat a grill or grill pan to medium high heat. 3. Grill the chicken breasts about 3-4 minutes per side, until they reach 160 degrees F. 4. In a bowl, whisk together all dressing ingredients. Allow to refrigerate a few hours, overnight is best, to let the flavors really meld. 5. Combine both potatoes in a large bowl. Drizzle the oil on top to coat the potatoes. 6. Add in the paprika, thyme, salt and pepper, and mix well. Heat a large pan over medium heat with a little oil. 7. Add in the potatoes, and cook for about 5 minutes, stirring occasionally. Add in the onions, bell peppers, and garlic powder. 8. Continue to cook, stirring occasionally, for about 10-15 minutes, or until the potatoes are tender and golden brown. 9. Assemble the bowls with the chicken, potato hash, and dressing. Garnish with coleslaw if desired!
