Categories: Grilling

Ingredients

• 1 lb. chicken breasts, cut into 1-inch pieces
• 3 tbsp. fresh lime juice, divided
• 1 tbsp. minced chipotle chiles in adobo plus 1/2 tbsp. adobo sauce
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 3 sweet potatoes
• 1 yellow bell pepper, cut into 1 1/2-inch pieces
• 2 tbsp. olive oil, divided
• 1 bunch scallions
• 2 cups cooked orzo
• 1/4 cup sour cream

Directions

1. Toss chicken with 1 tbsp. lime juice, chipotle chiles, adobo sauce, 1/2 tsp salt, and 1/4 tsp pepper. Let stand 10 minutes. Thread chicken onto 3 metal skewers.

2. Pierce potatoes with a fork. Wrap with damp paper towels, and microwave at HIGH until slightly tender, about 3 minutes. Cut into 1/2-inch rounds. Thread sweet potatoes and bell pepper alternately onto 2 metal skewers.

3. Whisk together 1 tbsp. lime juice, 1 tbsp. oil, 1/4 tsp salt and remaining 1/4 tsp pepper. Brush half of dressing on vegetables.

4. Preheat grill to high. Place chicken on oiled grates; grill, uncovered, until cooked through, 6-8 minutes. Grill vegetables, uncovered, brushing with half of the remaining dressing, until tender, 4-6 minutes. Brush scallions with remaining dressing; grill, uncovered, until charred, 2-3 minutes. Chop scallions; toss with orzo, remaining 1 tbsp. oil and remaining 1/4 tsp salt. Combine sour cream and remaining 1 tbsp. lime juice. Serve with skewers.

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