Chicken, Sweet Potato, and Black Bean Skillet
Ingredients: 1 sweet potato, peeled and diced, 1 cup of cherry tomatoes, halved, ½ cup of diced onion, ½ cup of diced green chilis, 1 lb boneless skinless chicken breasts, cut into bite-sized pieces, 1 can of black beans (or other beans of choice), rinsed and drained, ⅓ cup of salsa or red enchilada sauce, ½ cup of shredded cheddar/jack cheese, 2 tsp olive oil, ½ lime, juiced, 1 tbsp cilantro (optional), 1 tsp ground cumin, chili powder, and oregano (each), ¼ tsp of granulated garlic and pepper (each)
### Preparation
1. Heat the oil in a large cast iron or non-stick skillet over medium-high heat. Meanwhile, combine all of the spices in a small bowl.
2. When the skillet is hot, add in the chicken and spread into an even layer, then sprinkle with half of the spice blend.
3. Saute the chicken for approximately 3 minutes then add in the onion.
4. Continue to cook for several more minutes or until the onion has softened and the chicken is cooked through.
5. Lower the heat to medium and add the remaining spice blend, sweet potato, cherry tomatoes, black beans, green chilies, and salsa/enchilada sauce. Stir mixture and cook until heated through, about 2-3 minutes.
6. Squeeze lime juice over everything, then top with shredded cheese.
7. Cover with a lid or lay a piece of foil on top of the skillet until the cheese has melted.
8. Garnish with cilantro and serve
Additional:
Recipe by Danae of Recipe Runner. Photo: Danae of Recipe Runner, “Mexican Chicken, Sweet Potato and Black Bean Skillet,” 2017, via https://reciperunner.com/mexican-chicken-sweet-potato-black-bean-skillet/