Caribbean Chicken with Sweet Potato Pancakes & Avocado-Mango Salsa

Caribbean Chicken with Sweet Potato Pancakes & Avocado-Mango Salsa

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From: Diabetic Living Magazine

Sweet potatoes are a good source of fiber and vitamin A, and can be prepared in a variety of ways. In this recipe, shredded sweet potatoes are formed into patties, cooked like pancakes, and served with jerk-seasoned chicken and a citrusy avocado-mango salsa.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Avocado-Mango Salsa
  • 1 avocado, halved, seeded, peeled and chopped
  • 1 medium mango, seeded, peeled and chopped
  • 2 tablespoons chopped fresh cilantro
  • ¼ teaspoon finely shredded lime peel
  • 1 tablespoon lime juice
  • Sweet Potato Pancakes
  • 1 pound sweet potatoes, peeled and coarsely shredded (see Tip)
  • 4 tablespoons water, divided
  • ¼ cup refrigerated or frozen egg product, thawed or 1 egg, lightly beaten
  • 1 tablespoon canola oil
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • ¼ cup all-purpose flour
  • Caribbean Chicken
  • 1 teaspoon salt-free Jamaican jerk seasoning
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • Pinch of cayenne pepper
  • 4 small skinless, boneless chicken breast halves (1¼-1½ pounds total)
  • Lime wedges (optional)


  • Prep

  • Ready In

  1. Prepare salsa: Place chopped avocado and mango pieces in a medium bowl. Add cilantro, lime peel, and lime juice. Toss to combine. Set aside.
  2. Prepare pancakes: Combine shredded sweet potatoes and 2 tablespoons water in a large microwave-safe bowl. Cover the bowl loosely with plastic wrap and cook on Medium (50%) for 8 to 12 minutes or until the potatoes are just tender, stirring twice. Carefully drain off any liquid if necessary. Set aside to cool slightly.
  3. Whisk together egg, the remaining 2 tablespoons water, the oil, ¼ teaspoon salt, and ⅛ teaspoon ground pepper in another large bowl. Stir in flour. Add the sweet potatoes and stir until well combined. Coat a large griddle or nonstick skillet with cooking spray; heat over medium heat. Working in batches, spoon a rounded ¼ cup of the potato mixture onto the griddle; spread the mixture to a 2- to 3-inch patty. Cook the patties for 4 to 6 minutes or until golden brown, turning once halfway through cooking. Keep the cooked patties warm in a 300°F oven. You should have a total of 8 patties.
  4. Prepare chicken: Combine jerk seasoning, ¼ teaspoon salt, ⅛ teaspoon ground pepper, and the cayenne pepper. Sprinkle evenly over both sides of chicken breast halves. For a charcoal grill, grill the chicken on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until the chicken is no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill; reduce heat to medium. Place the chicken on grill rack over heat. Cover and grill as directed above.) Remove the chicken from the grill and thinly slice crosswise.
  5. To serve, arrange two pancakes, one sliced chicken breast half, and about ⅓ cup salsa on each of four plates. Garnish with lime wedges.
  • Tip: Use a food processor to shred the potatoes.

Nutrition information

  • Serving size: 2 potato pancakes, 1 chicken breast half, and scant ⅓ cup salsa
  • Per serving: 387 calories; 13 g fat(2 g sat); 6 g fiber; 34 g carbohydrates; 35 g protein; 93 mcg folate; 91 mg cholesterol; 11 g sugars; 12,597 IU vitamin A; 29 mg vitamin C; 52 mg calcium; 2 mg iron; 534 mg sodium; 1,106 mg potassium
  • Nutrition Bonus: Vitamin A (252% daily value), Vitamin C (48% dv), Folate (23% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 lean protein, 2½ starch, ½ fat

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