Name: Sweet potato and corn salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 medium sweet potato, scrubbed and cubed; 1 1/2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 3 tbsp frozen corn, thawed; 3 1/2 tbsp canned black beans, drained and rinsed; 1/3 cup cherry tomatoes, quartered; 1 tbsp lime juice; 1/3 cup fresh cilantro, chopped; 6 oz boneless skinless chicken breast, patted dry; 1/4 tsp chili powder; 4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato cubes with half the olive oil, one third of the salt, and half the pepper. Spread them in a single layer and roast for 20 to 25 minutes until tender and browned.
While the potatoes roast, combine the corn, black beans, cherry tomatoes, and cilantro in a small bowl. Add the remaining olive oil, two thirds of the lime juice, and one third of the salt. Stir well and set aside to let the flavors meld.
Season the chicken breast, which should be about 1 inch thick, with the chili powder, the remaining salt, and the remaining pepper. Coat a 12-inch skillet with cooking spray and set over medium heat. Once hot, sear the chicken for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the thickest part is opaque in the center. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes, then slice into strips. Pile the roasted sweet potatoes on a plate, lay the chicken over them, and spoon the corn salsa on top. Finish with a squeeze of the remaining lime juice.

Nutrition

Ingredients

Instructions

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