Description
A vibrant dish packed with bold flavors, featuring diced chicken, sweet potatoes, and black beans, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 tsp light olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- ½ tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp salt
- Freshly ground black pepper to taste
- ½ cup white onion, chopped
- 3 garlic cloves, minced
- 1 sweet potato, peeled and diced
- 1 cup grape tomatoes, quartered
- 15 oz can black beans, drained and rinsed
- 4 oz can green chiles with juice
- ⅓ cup medium salsa (or your favorite)
- Juice of ½ lime
- ½ cup cheddar cheese, shredded
- Freshly chopped cilantro
Instructions
- Place the sweet potato cubes in a microwave-safe dish, add ½ cup of water, and cook for 4 minutes. They should be mostly cooked but not mashable.
- Season the chicken cubes with salt, pepper, chili powder, cumin, and oregano, ensuring even coverage.
- Heat a large skillet over medium-high heat and add the olive oil. Brown the chicken pieces for 3-4 minutes, stirring occasionally.
- Add the chopped onion and minced garlic, cooking until the onion is translucent, about 2 minutes.
- Stir in the sweet potato, black beans, tomatoes, green chiles, lime juice, and salsa. Cook for 3 minutes to warm the mix and allow the flavors to meld.
- Remove from heat, top with shredded cheddar, cover the skillet with a lid to allow the cheese to melt, and serve with freshly chopped cilantro on top.
Notes
Customize with your favorite vegetables or spices. Serve immediately for best flavor, or store leftovers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 75mg