Honey-Lime Chicken Sweet Potato and black bean skillet

  • Currently 4/5
This healthy and tasty chicken dinner has a slightly Mexican flair to it.  Great over brown rice.
1 lb sweet potatoes, diced
3 tbsp olive oil, divided
1 15 oz can black beans, drained and rinsed
1 1/2 cups frozen corn
2 tsp chili powder, divided
2 tsp ground cumin, divided
1/8 tsp cayenne pepper
salt and pepper to taste
1 lb boneless, skinless chicken, diced
3 tbsp fresh lime juice
2 tbsp honey
1 cup cherry tomatoes, halved
1/2 avocado diced
cooked brown rice for serving, optional
2/3 cup crumbled Queso Fresco cheese (optional)
1. Heat 2 tbsp oil in 12 inch skillet over medium heat. Add sweet potatoes and saute 3 minutes. Cover and let cook until nearly soft, stirring occasionally, about 8-10 minutes.
2. Add in black beans corn, 1 tsp chili powder, 1 tsp cumin, cayanne pepper,and season with salt and pepper. Let cook, stirring frequently, until corn is heated through and potatoes are soft, about 2 minutes longer. Transfer to a large plate.
3. Heat remaining 1 tbsp oil in same skillet over med-high. Add chicken, season with remaining chili, cumin, salt and pepper.  Cook turning until chicken is cooked thru about 6-7 minutes.
4. Meanwhile in a small bowl whisk together lime juice and honey.  Return sweet potatoe mixture to skillet once chicken is cooked, along with tomatoes and avocado.  Add honey mixture and toss to coat. Serve immediately, over brown rice if desired and sprinkle with cheese if desired.
You can use canned corn instead of frozen if you want.  To make this even quicker, you could use rotisseri chicken.  I did not use the cheese to keep it healthier and everyone liked it. It has a slight kick from the cayanne but not overly hot, but Frank would prefer it without the heat, everyone else liked the slight heat.
To speed it up a little you could partially cook the sweet potatoes in the microwave, then just do a quick saute in the pan to save some time.

We Gottaeat

Member since Mar 2016

More recipes like this one...