Chili Lime Sweet Potato and Chicken Skillet

Ingredients

  • 1 lb boneless skinless chicken breasts (roughly 2 large chicken breasts; cut into 1-inch cubes)

  • 2 tablespoons olive oil

  • salt and pepper

  • 4 cups sweet potato cubes (cut into 1-cm (1/2 inch) cubes; approximately 1 large or 2 smaller sweet potatoes)

  • 2 bell peppers (cut into 1/2 inch pieces)

  • 1 red onion (1 small onion or 1/2 large onion; diced)

  • 2 tablespoons chili powder

  • 2 teaspoons ground cumin

  • 1/4 teaspoon salt

  • 1 cup chicken stock

  • 1 tablespoon lime zest

  • 1 can black beans drained (540mL/18 oz)

To serve

  • shredded cheddar cheese

  • cilantro leaves

  • lime wedges

  • greek yogurt or sour cream

  • avocado

  • tortilla chips

Instructions

  • In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken, and cook until no longer pink in the middle (roughly 8-10 minutes).

  • Remove the chicken from the pan and place on a clean plate.

  • Add the sweet potato, bell peppers, red onion, chili powder, cumin, salt, chicken stock and lime zest.

  • Cover and bring to a simmer. Simmer (covered) for 15-20 minutes, stirring 2-3 times, until sweet potatoes are soft and cooked through. If the pan becomes dry, add more chicken stock.

  • Add the black beans and cooked chicken breast, and cook 2 or so minutes until heated through.

  • Serve with suggested toppings.

Recipe from sweetpeasandsaffron