Chili Lime Sweet Potato and Chicken Skillet

• Gluten free

• Meat

  • 2 Chicken breasts, large

• Produce

  • 2 Bell peppers
  • 1 can Black beans
  • 1 Cilantro
  • 1 tbsp Lime, zest
  • 1 Lime
  • 1/2 Red onion
  • 1 Sweet potato, cut into 1-cm (1/2 inch cubes (approx 4 cups, large

• Canned Goods

  • 1 cup Chicken stock

• Baking & Spices

  • 2 tbsp Chili powder
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Dairy

  • 1 Greek yogurt

Found on sweetpeasandsaffron.com

Description

Ingredients

• 2 large chicken breasts, cut into 1-inch cubes
• olive oil (2 or so tablespoons)
• salt and pepper
• 1 large sweet potato, cut into 1-cm (1/2 inch) cubes (approx 4 cups)
• 2 bell peppers, cut into small pieces
• ½ red onion, cut into small pieces
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• ¼ teaspoon salt
• 1 cup chicken stock
• 1 tablespoon lime zest
• 1 can black beans, drained (540mL/18 oz)
• cilantro leaves (garnish)
• lime wedges/wheels (garnish)
• greek yogurt (to serve)

Directions

• In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken, and brown (approximately 6 minutes). Dont worry about cooking it right through.
• Remove the chicken from the pan and place on a plate.
• Add another tablespoon of olive oil to the pan. Add the sweet potato, and cook for 10-12 minutes, until browned. I found it browned better when I didnt stir it too frequently, only every 2-3 minutes.
• Add the bell peppers, red onion, chili powder, cumin, salt and chicken stock. Return the chicken to the pan. Stir so that everything is well combined.
• Cover and cook for another 10 or so minutes, stirring once or twice. Chicken and sweet potato should be cooked through.
• Add the black beans and lime zest, and cook until heated through.
• Taste for salt, and add more if needed.
• Serve immediately with lime wedges and a dollop of Greek yogurt.