Mexican Honey-Lime Chicken and Veggie Skillet Recipe
A perfectly tasty and healthy skillet chicken and sweet potoato 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.
Ready in: 40minutes
1 lbsweet potatoes, peeled and diced into small cubes (1/2-inch)
3Tbsp olive oil, divided
1/2cupchopped red onion
1Tbspminced garlic(3 cloves)
1 (14.5 oz) can black beans, drained and rinsed
1 1/2cupsfrozen corn
2tspancho chili powder, divided
2tspground cumin, divided
1/8tsp cayenne pepper
Salt and freshly ground black pepper
1lb boneless skinless chicken breasts, diced into 1-inch cubes
3Tbspfresh lime juice
1cupcherry tomatoes, halved
Cooked brown rice, for serving (optional)
2/3cupCrumbled Queso Fresco cheese (optional)
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).
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.
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.
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.