Grilled Chicken with Spiced Maple-Cranberry Glaze and Sweet Potato Hash

Begin by marinating the chicken breasts in a mixture of 1/4 cup maple syrup, 1/4 cup cranberry juice, 1 tablespoon Dijon mustard, and 1 teaspoon smoked paprika for at least 30 minutes.

While the chicken marinates, peel and dice 2 medium sweet potatoes into small cubes.

In a large skillet, heat 2 tablespoons olive oil over medium heat and add the sweet potatoes.

Season the sweet potatoes with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon ground cinnamon.

Cook the sweet potatoes for about 15-20 minutes, stirring occasionally, until they are tender and slightly caramelized.

Add 1/2 cup chopped red bell pepper and 1/4 cup chopped red onion to the skillet and sauté for an additional 5 minutes.

Preheat your grill to medium-high heat.

Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F.

While the chicken is grilling, pour the remaining marinade into a small saucepan and bring it to a boil.

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Reduce the heat and simmer for 5 minutes until slightly thickened.

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Once the chicken is cooked, brush it with the thickened glaze before serving.

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Serve the grilled chicken on a bed of the sweet potato hash, drizzling any extra glaze over the top for added flavor.