Grilled Chicken and Sweet Potato Foil Packets with Chimichurri Sauce

Foil Packets

• 2 large, sweet potatoes 
• 2 medium chicken breasts (1-1½ lbs)
• 1 green bell pepper
• 1 yellow bell pepper  
• 1 red onion  
• 1 tsp salt  
• ½ tsp garlic powder  
• 1 tsp cumin  
• 1 tsp chili powder
• 1 Tbsp olive oil 

Chimichurri sauce: 

• ½ cup fresh chopped parsley
• ¼ cup chopped cilantro
• 4 cloves garlic 
• ½ tsp dried oregano
• ¼ tsp red pepper flakes (add more to make it spicier!) 
• ½ lemon
• ¼ cup olive oil
• salt and pepper to taste 

1. Preheat the grill to about 400 degrees. I used my charcoal grill!
2. Dice the sweet potatoes, bell peppers into bite-size pieces. Slice the red onion. Add ingredients to a bowl. Lastly, dice the chicken into bite size pieces. Add this into the bowl as well.  
3. Add salt, garlic powder, cumin, chili powder and olive oil into the bowl and mix to combine, making sure each piece of chicken and/or veggie is coated with seasoned oil mixture.  
4. Divide into fourths and place on a large sheet of aluminum foil. Fold it together like you’re wrapping a present - the long sides first followed by the smaller sides. On the side where the foil isn’t wrapped up, poke a couple of holes in the foil to allow steam to escape.
5. Place on a preheated charcoal grill for 25-30 minutes.  
6. While it is grilling, prepare your chimichurri sauce. Finely chop the cilantro and parsley and add to a medium-size bowl. Mince the garlic and add that into the bowl as well. Add in the olive oil, dried oregano, red pepper flakes, half of a lemon and salt and pepper to taste. Mix to combine. Taste and adjust seasoning if desired and set this in the fridge for now!  
7. When the foil packets are done - the chicken will be fully cooked through and the potatoes will be fork tender.  
8. Drizzle the chimichurri sauce generously over top. Eat straight from the packet or add to a freshly grilled pita bread and enjoy!