Sweet Potato & Chili Lime Chicken
This one pan Chili Lime Sweet Potato & Chicken is the perfect balance of sweet, smoky, and zesty flavors, making it a must-try for those busy weeknights. Our sweet potatoes pair perfectly with the chili and tangy lime flavors while packing in a ton of fiber, vitamin A, and potassium.
Recipe by: Andrea Mathis | Beautifuleatsandthings
Ingredients
1 lb boneless skinless chicken breasts (roughly 2 large chicken breasts; cut in half lengthwise)
2 tablespoons olive oil
2 tablespoons chili powder
Salt and pepper, to taste
2 Bako Sweet Potatoes, peeled & cut into cubes
1 (15oz) can black beans, rinsed & drained
1 (15oz) can sweet kernel corn, drained
1 (15oz) can diced tomatoes, drained
2 teaspoons ground cumin
½ cup water
Juice of 1 lime
Optional: garnish with sliced avocados, lime wedges, and cilantro
Directions
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken with 1 tablespoon of chili powder, and salt/pepper to taste and add to the skillet. Cook until no longer pink in the middle (roughly 8-10 minutes). Remove the chicken from the pan and place on a clean plate.
In that same skillet, add the sweet potatoes, black beans, corn, diced tomatoes, 1 tablespoon of chili powder, cumin, and lime juice. Cook for about 15-20 minutes, stirring 2-3 times, until the sweet potatoes are soft and cooked through. If the pan becomes dry, add in about ½ cup of water.
Add the chicken back to the skillet and serve with suggested toppings. Enjoy!
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.
