Mexican Honey-Lime Chicken and Veggie Skillet
Ingredients
The vegetables
-
1
lb
sweet potatoes, peeled and diced
-
½
cup
chopped red onion
-
1
Tbsp
minced garlic
-
1
cup
cherry tomatoes, halved
-
1
avocado
diced
-
⅓
cup
chopped cilantro
The proteins and beans
-
1
lb
boneless skinless chicken breasts, diced
-
1
14.5 oz can
black beans, drained and rinsed
The grains and optional toppings
-
cooked
brown rice
for serving (optional)
-
⅔
cup
crumbled Queso Fresco cheese (optional)
The condiments and oils
-
3
Tbsp
olive oil, divided
-
3
Tbsp
fresh lime juice
-
2
Tbsp
honey
The spices
-
2
tsp
ancho chili powder, divided
-
2
tsp
ground cumin, divided
-
⅛
tsp
cayenne pepper
-
to taste
salt and freshly ground black pepper
The frozen ingredients
Instructions
- Heat 2 Tbsp of olive oil in a skillet over medium heat and sauté the sweet potatoes for 3 minutes.
- Cover and cook until nearly softened, stirring occasionally for about 8-10 minutes.
- Add the red onion and garlic, sauté uncovered for 1 minute.
- Stir in the black beans, corn, 1 tsp chili powder, 1 tsp cumin, cayenne pepper, and season with salt and pepper. Cook until heated through, about 2 minutes, then transfer to a plate.
- In the same skillet, heat the remaining 1 Tbsp of oil over medium-high heat, add the chicken, season with the remaining spices, and cook until fully cooked, about 6-7 minutes.
- While the chicken cooks, whisk together lime juice and honey.
- Return the sweet potato mixture to the skillet with the cooked chicken, add tomatoes and avocado, then toss with the lime mixture and cilantro.
- Serve immediately over brown rice if desired, and sprinkle with Queso Fresco if using.
Nutrition Facts (estimated)
Servings
5
Calories
505
Total fat
16g
Total carbohydrates
63g
Total protein
31g
Sodium
180mg
Cholesterol
58mg
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