Mexican Honey-Lime Chicken Sweet Potato and Black Bean Skillet (+Burrito Bowls)

08.18.2017

A perfectly tasty and healthy skillet chicken dinner. These honey-lime flavors will leave you craving more! Load it up over brown rice for a burrito bowl or skip the rice for less carbs. Either way you’ll be absolutely in love with this meal!

Mexican Honey Lime Chicken Sweet Potato Skillet

I know I’m totally smitten! My husband and I fell in love at first bite. The blend of flavors here is just spot on delicious. And not only that this is a perfectly nutritious dinner that I feel great about feeding my family.

Mexican Honey Lime Chicken Sweet Potato Skillet

We eat chicken most nights for dinner so I’m always trying to come up with new recipes so we don’t get bored. This one though is definitely going on repeat. It’s a recipe I could never get tired of.

Mexican Honey Lime Chicken Sweet Potato Skillet

I mean how could you go wrong here? Chicken and a delicious melody of veggies is seasoned with Mexican spices then sauteed, then it’s tossed with sweet honey, tart lime and plenty of fresh cilantro.

This colorful blend of sweet potatoes, avocados, corn, tomatoes, and red onion makes me enjoy this chicken dinner just that much more (don’t hesitate to sprinkle on a few more red onions at the end too)!

Mexican Honey Lime Chicken Sweet Potato Skillet

And if you want to go the extra mile and go burrito bowl style, serve it over cooked brown rice, top it with Queso Fresco cheese and bring on the Mexican hot sauce! Mmmmmmm.

Mexican Honey Lime Chicken Sweet Potato Skillet

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Mexican Honey-Lime Chicken Sweet Potato and Black Bean Skillet

5 from 3 votes

A perfectly tasty and healthy skillet chicken dinner. These honey-lime flavors will leave you craving more! Load it up over brown rice for a burrito bowl or skip the rice for less carbs.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 5

Ingredients

  • 1 lb sweet potatoes, peeled and diced into small cubes (1/2-inch)
  • 3 Tbsp olive oil, divided
  • 1/2 cup chopped red onion
  • 1 Tbsp minced garlic (3 cloves)
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 2 tsp ancho chili powder, divided
  • 2 tsp ground cumin, divided
  • 1/8 tsp cayenne pepper
  • Salt and freshly ground black pepper
  • 1 lb boneless skinless chicken breasts, diced into 1-inch cubes
  • 3 Tbsp fresh lime juice
  • 2 Tbsp honey
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/3 cup chopped cilantro
  • Cooked brown rice, for serving (optional)
  • 2/3 cup Crumbled Queso Fresco cheese (optional)

Instructions

  1. Heat 2 Tbsp oil a 12-inch non-stick skillet over medium heat. Add sweet potatoes, saute 3 minutes. Cover and let cook until nearly softened, stirring occasionally, about 8 - 10 minutes (this is where I prep some of the other ingredients to make the most of my time).

  2. Add in onion and garlic and saute (uncovered), 1 minute. Add in black beans, corn, 1 tsp chili powder, 1 tsp cumin, cayenne pepper and season with salt and pepper to taste. Let cook, stirring frequently, until corn is heated through and potatoes are soft, about 2 minutes longer. Transfer to a large plate.

  3. Heat remaining 1 Tbsp oil in same skillet over medium-high heat. Add chicken, season with remaining 1 tsp chili powder, 1 tsp cumin and salt and pepper. Cook, turning once halfway through, until chicken is cooked through (center should register 165 degrees), about 6 - 7 minutes. 

  4. Meanwhile, in a small bowl whisk together lime juice and honey. Return sweet potato mixture to skillet once chicken is cooked through, along with tomatoes and avocado. Add honey lime mixture and cilantro and toss to coat. Serve immediately over brown rice if desired and sprinkle with Queso Fresco if desired. 

  5. Recipe source: Cooking Classy

6 comments

  • Eric: DO NOT BUY SWEET POTATOES FOR THIS RECIPE. Buy YAMS! Sweet potatoes look and taste A LOT DIFFERENT than yams. If you buy sweet potatoes (or instruct some one to pick them up for you) you will be disappointed in this dish. August 22, 2017 at 9:08pm Reply

  • Elizabeth: Very good! Definitely the brown rice or even farro for the grain. Yum! August 31, 2017 at 5:59pm Reply

    • Jaclyn: I’m so glad you enjoyed it Elizabeth! Thanks for your review! September 1, 2017 at 10:50am Reply

  • Shauna: I loved this. a hearty dish even without the rice. My family enjoyed it too. September 11, 2017 at 9:40pm Reply

    • Jaclyn: I’m so glad your family enjoyed it Shauna! Thanks for your review! September 12, 2017 at 8:49pm Reply

  • Stacey: first time trying this dish, I used quinoa instead of the brown rice (didn’t have any in my pantry) everyone in the family enjoyed this dish, only change I made was more of the veggies and sweet potato with the thought we could have enough for a few lunches tomorrow with some tortilla chips( all the quinoa got devoured) September 21, 2017 at 6:44pm Reply

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