Name: Chicken and black bean skillet
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 1/4 medium sweet potatoes, peeled and cut into 1/2-inch cubes; 1/3 cup canned black beans, drained and rinsed; 3/4 red bell pepper, diced; 2 tsp olive oil; 2 tbsp water; 1 clove garlic, minced; 2 tsp lime juice; 3/4 tsp chili powder; 1/2 tsp cumin; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

456 calories

Protein: 34g; 29% of calories
Carbs: 54g; 47% of calories
Fat: 12g; 24% of calories

Instructions

Prep 20 min · Cook 15 min

Heat half the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the sweet potatoes and cook for 5 minutes, stirring often. Add the water, cover the pan, and steam for 5 minutes until the potatoes are just tender. Remove the cover and cook for 1 minute until the water evaporates. Move the potatoes to a plate.
Wipe out the skillet and heat the remaining oil over medium-high heat. Season the chicken breast with half the salt, half the chili powder, the cumin, and the black pepper. Add the chicken to the skillet in a single layer and cook without moving for 3 minutes to brown.
Flip the chicken. Add the bell peppers and garlic and cook for 3 minutes. Return the sweet potatoes to the pan along with the black beans, the remaining salt, and the remaining chili powder. Toss everything together and cook for 4 minutes until the chicken is cooked through. Turn off the heat and stir in the lime juice. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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