Sweet potato pancake with chili-rubbed chicken

Chili rubbed chicken, goat cheese



Spice Blend
1 Tablespoon ground cumin
1 Tablespoon paprika
1 Tablespoon chili powder
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1 teaspoon black pepper

1 large sweet potato, shredded (approximately 1-1/2 pounds)
1/2 cup shaved red onion
1/2 cup cider vinegar
1/2 cup chopped Italian parsley  
2 egg whites
1/2 cup whole wheat flour
1/4 cup canola or vegetable oil (for cooking)
2 Tablespoons spice blend

8 ounces chicken breast
2 Tablespoons spice blend
2 teaspoons olive oil
1-1/2 ounces goat cheese





For the spice blend, combine all spices together and mix well.

To prepare the pancakes, combine the sweet potato, red onion and vinegar in a bowl.

Let sit at room temperature for 30 minutes.

Drain liquid and squeeze dry.

Combine remaining ingredients in a mixing bowl (except oil) and form into quarter sized cakes.

Heat the oil in a pan and sear the cakes on both sides until golden brown.

Remove from the pan and cook in a 350° oven for 8-10 minutes.

Rub the chicken breast with the oil and spices and either grill or roast until cooked thoroughly.

When cool enough to handle, slice thin, place a small slice on each pancake and top with goat cheese.
Yields 25 bite sized pieces.  

NUTRITION PER PIECE: Calories: 51 Total fat (g): 2.4 Protein (g): 3.3 Total carbohydrate (g): 3.8 Total sugar (g): 0.5 Dietary fiber (g): 0.8 Sodium (mg): 76 Vitamin A (mcg): 67

Source: Bistro Elaia at the University of Colorado Anschutz Health and Wellness Center





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