YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato and Black Bean Skillet with Fluffy Rice
Enjoy a vibrant, nutritious skillet featuring crispy roasted sweet potato cubes, savory black beans, and tender pieces of lean chicken breast, all nestled atop a bed of fluffy rice. A medley of red bell pepper, onion, and garlic add a burst of flavor, creating a hearty yet balanced meal ideal for any time of day.
INGREDIENTS
3 oz Chicken Breast
1 medium Sweet Potato
1/2 cup Black Beans (canned, rinsed)
3/4 cup Cooked White Rice
1/2 medium Red Bell Pepper
1/4 small Yellow Onion
1 clove Garlic
1 teaspoon Olive Oil
1 teaspoon Cumin
1 teaspoon Smoked Paprika
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 425°F. Peel and dice the sweet potato into small cubes.
Toss the sweet potato cubes with a little olive oil, salt, pepper, and half of the smoked paprika. Spread them on a baking sheet and roast in the oven for 20-25 minutes until crispy and tender.
While the sweet potatoes roast, dice the red bell pepper and finely chop the yellow onion and garlic.
Heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and red bell pepper. Sauté until softened, about 3-4 minutes.
Dice the chicken breast into bite-sized pieces. Add the chicken to the skillet along with cumin and the remaining smoked paprika. Cook until the chicken is lightly browned and cooked through, about 5-7 minutes.
Stir in the rinsed black beans and heat through for about 2 minutes. Season with additional salt and pepper as needed.
For the fluffy rice, if not already prepared, cook white rice according to package instructions until tender.
To serve, layer a bed of cooked rice on a plate and top with the chicken, vegetable, bean mixture, and finish with the roasted crispy sweet potato cubes.