Ingredients
Proteins and Vegetables
- 2 tbsp olive oil
- 1 lb chicken breasts, diced into 1″ cubes
- Salt and pepper, to taste
- 1 large (1 lb) sweet potato, diced into 1/2″ cubes
- 1 green bell pepper, seeds removed and diced
- 1 red bell pepper, seeds removed and diced
- 1/2 red onion, diced
- 4 garlic cloves, minced
- 1 can black beans, rinsed and drained
Spices and Seasonings
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp kosher salt
- Salt and pepper, to taste
Liquids and Garnishes
- 1/2 cup low sodium chicken stock
- 2 limes, zested
- 1/4 cup cilantro leaves, chopped
- Avocado, sour cream, cheese, etc., for garnish
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the diced chicken breasts with salt and pepper. Add the chicken to the pan and cook for about 4 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the skillet and reduce the heat to medium. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally to avoid sticking. Then, add the diced bell peppers and red onion to the skillet and cook for an additional 5 minutes. In the last 30 seconds of cooking, add the minced garlic and stir well to combine, allowing the flavors to infuse while the sweet potatoes develop a nice browning.
- Add Spices and Combine: Sprinkle in the chili powder, cumin, paprika, cayenne pepper, and kosher salt. Pour in the chicken stock and add the cooked chicken back into the skillet. Stir everything together to blend the flavors evenly. Cover the skillet and cook for about 5 minutes, or until the sweet potatoes are tender and fully cooked through.
- Finish with Lime and Beans: Remove the skillet from heat. Stir in the fresh lime zest and the rinsed black beans. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Garnish the skillet with chopped cilantro and serve immediately with optional toppings such as sliced avocado, sour cream, or cheese, for added creaminess and flavor.
Notes
- For extra heat, increase the cayenne pepper or add a dash of hot sauce.
- Sweet potatoes should be cut into uniform cubes to ensure even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- To make this dish vegetarian, omit chicken and use vegetable broth instead of chicken stock.
- If you prefer a smokier flavor, consider adding smoked paprika instead of regular paprika.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
