Ingredients
1lbsweet potatoes,peeled and diced into small ½ inch cubes
3tbspolive oil,divided
½cupred onion,chopped
1tbspgarlic,(3 cloves), minced
14.5ozblack beans,(1 can), drained and rinsed
1½cupsfrozen corn
2tspancho chili powder,divided
2tspground cumin,divided
⅛tspcayenne pepper
salt and freshly ground black pepper
1lbboneless skinless chicken breasts,diced into 1-inch cubes
3tbspfresh lime juice
2tbsphoney
1cupcherry tomatoes,halved
1avocado,diced
⅓cupcilantro,chopped
brown rice,cooked, for serving, optional
⅔cupqueso fresco cheese,crumbled, optional
Preparation
Heat 2 tablespoons of oil in a 12-inch non-stick skillet over medium heat. Add sweet potatoes and saute for 3 minutes.
Cover and let cook for about 8 to 10 minutes until nearly softened, stirring occasionally.
Add in onion and garlic and saute uncovered for 1 minute. Add in black beans, corn, 1 teaspoon chili powder, 1 teaspoon cumin, cayenne pepper, and season with salt and pepper to taste.
Let cook for about 2 minutes longer, stirring frequently, until corn is heated through and potatoes are soft. Transfer to a large plate.
Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add chicken, season with remaining 1 teaspoon chili powder, 1 teaspoon cumin, and salt and pepper.
Cook for about 6 to 7 minutes, turning once halfway through until chicken is cooked through (center should register 165 degrees F).
Meanwhile, in a small bowl, whisk together lime juice and honey.
Return sweet potato mixture to skillet once the chicken is cooked through, along with tomatoes and avocado. Add the honey-lime mixture and cilantro and toss to coat.
Serve immediately over brown rice if desired and sprinkle with queso fresco if desired.
