Meal in under 30: Jalapeno Glazed Chicken and Chipotle Sweet Potatoes

Looks like a plate of fabulocity, if I may quote Kimora Lee Simmons, does it not?

This is a super easy dinner. The chicken is glazed with a jalapeno jelly based sauce, grilled on top of the stove for like 4-5 minutes per side, done in 10 mintues. You can also use this glaze on pork, too.

The sweet potatoes are peeled, cut into chunks, boiled and done in 15 minutes. Add your seasonings and potatoes in the food processor, whip them up, and you are good to go. (This is a hybrid recipe of the earlier posted whipped sweet potatoes.)

Add some heated black beans...Dinner is done! What is not to LOVE?

Jalapeno Glazed Chicken (adapted from Bon Appetit)
*four chicken breasts, boneless and thin cut. (If you can't find thin cut ones, just pound them out yourself or have the butcher do it.)
*one 10 ounce jar Jalapeno jelly (I used Oasis; it has no high frutcose corn syrup.)
*Two tablespoons white wine vinegar
*1/2 cup chopped cilantro
*One half a lime

Prepare glaze: put jelly, vinegar, cilantro and juice from 1/2 a lime in a small saucepan. Cook over low heat until melted. Reserve 1/4 cup of glaze from saucepan for later.

Heat a grill pan over medium high heat. Brush chicken with glaze; put on pan. Cook about 4-5 minutes per side until cooked through. Serve with reserve glaze as a dipping sauce, whipped chipotle sweet potatoes (or Spanish Rice) and black beans.

For the Whipped Sweet Potatoes: follow earlier recipe (using 4 sweet potatoes)and start ahead of chicken. When potatoes are in the food processor, add 1 tsp adobo sauce (from a can of Chipotle Peppers), 2 TBSP butter, and 2 TBSP maple syrup. Process until smooth. Taste. If you want more heat, mince 1/2 to 1 chipotle pepper and blend again.

Enjoy!