Chili Lime Sweet Potato and Chicken Skillet  

Modified from a recipe by Sweet Peas & Saffron

Makes 4 servings 

Ingredients:

• 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
• 2 Tbl olive oil or oil of your choice
• 4 C sweet potato cubes (1 large or 2 smaller potatoes, peeled and diced)
• 2 bell peppers cut into ½-inch pieces
• 1 medium red onion cut, diced
• 1-2 Tbl chili powder (start with 1 Tbl and add more if desired)- not hot chili powder!
• 2 tsp ground cumin
• ¼ tsp each salt and black pepper
• 1 C no added salt chicken stock or broth
• Zest and juice of 1 lime
• 1 15-ounce can no added salt black beans, rinsed and drained
• Toppings if desired: cilantro, Greek yogurt, avocado, lime wedges

Directions:

1. Heat a large skillet over medium heat. When hot, add 1 Tbl of the oil, the chicken and salt. Cook until the chicken is no longer pink inside, about 8-10 minutes. Remove from skillet and set aside on a clean plate or bowl.
2. Add the remaining oil to the skillet and the sweet potatoes, peppers, onion, chili powder, cumin, broth. Cover and bring to a simmer for 15-20 minutes, stirring 2-3 times, until the potatoes are soft and cooked through. Use more broth if the pan becomes dry.
3. Add the black beans, lime juice and zest and the chicken. Heat through and serve with toppings of your choice!

Freezing this dish is not recommended.

Nutrition Information per serving:

Calories 450  
Fat 12.9g   
Saturaged fat 2.1g 
Trans fats 0   
Cholesterol 81mg 
Sodium 276.4mg
Carbohydrates 51.1mg 
Fiber 10.5g   
Total sugar 9.1g   
Protein 34.2g   
Calcium 109.2mg
Iron 4.2mg   

If you get 6 servings instead of 4, the carbs drop to 36g per serving and protein is 29g