Grilled Chicken Dogs With Sweet Potato Fries Food

SWEET POTATO DOG TREATS

Steps:

• Preheat the oven to 425 degrees F.
• Poke the sweet potatoes all over with a fork and wrap in foil. Bake until the potatoes offer no resistance when pierced with a paring knife, about 1 hour. Unwrap and let cool completely.
• Scoop the insides of the potatoes into a bowl and mash with the back of a fork (you will need 1 3/4 cups of the puree). Stir the chicken bouillon into 1 cup of hot water and add to the potatoes; whisk until smooth. Stir in the oat flour, rolled oats and baking soda until a dough forms. Wrap in plastic wrap and refrigerate for 2 hours or overnight.
• Adjust the oven temperature to 350 degrees F. Line 2 baking sheets with parchment paper.
• Lightly flour a clean work surface with oat flour. Divide the dough in half and roll out 1/8-inch thick. Use a 3-inch dog-bone-shaped cookie cutter to cut out the treats. Gather the scraps and re-roll the dough as many times as necessary. Lay the treats on the prepared baking sheets; they can be very close together.
• Bake until deep golden brown and crisp, 25 to 30 minutes. Remove from the oven and let cool completely before feeding to your dog. Store in an airtight container at room temperature for 4 to 5 days.

LEMON CHICKEN & SWEET POTATO FRIES

Steps:

• Mix Worcestershire sauce, lemon zest, juice, oil, sugar and shallots until blended. Reserve 1/4 cup for later use; pour remaining over chicken in shallow dish. Turn to evenly coat both sides of each chicken breast. Refrigerate I hour to marinate, turning chicken occasionally.
• Heat grill to medium heat and heat oven to 400ºF. Bake fries in oven as directed on package. Meanwhile, remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF), brushing frequently with the reserved Worcestershire sauce mixture for the first 5 min. of the grilling time.
• Serve chicken with the fries.

GRILLED HERB CHICKEN BREAST WITH SWEET POTATO FRIES

Steps:

• Preheat oven to 450 degrees F.
• Line a baking sheet with foil.
• Peel sweet potatoes / Cut in half lengthwise, then two more times. You will have 4 slices per half.
• Toss olive oil and spice together in small bowl. Lay each piece of sweet potato on the baking sheet and brush oil/spice mixture over potatoes.
• Bake 35-40 min / Broil for 3-4 minutes until crispy.
• While potatoes are cooking, prep chicken. Mix mrs. dash, pepper and turmeric in a small bowl with olive oil. Brush over chicken.
• Heat grill pan over medium high heat. Spray with non-stick cooking spray. Grill chicken 7-8 minutes per side or until cooked through to 165 degrees F. Remove from heat and cut on the bias.
• To serve: layer chicken over baby spinach. Serve with 6-7 potato wedges.