NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1.25 cup sweet potato

0.5 cup black beans

0.75 tbsp olive oil

0.25 whole avocado

2 tbsp nonfat Greek yogurt

1 tsp chipotle in adobo sauce

1 tbsp lime juice

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the sweet potato into small 1/2-inch cubes and cut the chicken breast into bite-sized pieces.

• 2

  Heat half of the olive oil in a large non-stick skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, for 8-10 minutes until tender and slightly browned.

• 3

  Remove the potatoes from the pan and set aside. Add the remaining olive oil to the same skillet.

• 4

  Season the chicken with cumin, smoked paprika, garlic powder, sea salt, and black pepper. Add the chicken to the skillet and pan-fry for 5-7 minutes until cooked through and golden.

• 5

  While the chicken cooks, whisk together the Greek yogurt, chipotle in adobo, and lime juice in a small bowl until smooth.

• 6

  Add the black beans and cooked sweet potatoes back into the skillet with the chicken for 1-2 minutes to warm through.

• 7

  Transfer the mixture to a bowl, top with sliced avocado, and drizzle with the creamy chipotle-lime sauce.