Hi, I’m Kate. Today, I will show you a way to make mexican honey-lime chicken sweet potato and red bean skillet recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet Recipe
Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have mexican honey-lime chicken sweet potato and red bean skillet using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet:
- Prepare 1 lb sweet potatoes peeled and diced into small cubes
- Make ready 3 tbsp olive oil, divided
- Prepare 1/2 cup chopped red onion
- Make ready 1 tbsp minced garlic (3 cloves)
- Take 1 can red or black beans, drained and rinsed
- Prepare 1 1/2 cup frozen corn
- Make ready 2 tsp chilli powder, divided
- Prepare 2 tsp ground cumin, divided
- Take 1/8 tsp cayenne pepper
- Prepare Salt and ground pepper
- Get 1 lb boneless skinless chicken breasts, diced into 2.5 cm cubes
- Get 3 tbsp fresh lime juice
- Prepare 2 tbsp honey
- Get 1 cup cherry tomatoes, halved
- Get 1 avocado, diced
- Prepare Cilantro(coriander)
Instructions to make Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet:
- Heat 2 tbsp of olive oil in a non-stick skillet over medium heat. Add sweet potatoes, saute 3 minutes. Cover and let cook until nearly softened, stirring occasionaly, about 8-10 minutes.
- Add in onion and garlic, saute(uncovered) for 1 minute. Add in red beans, corn, 1 tsp chilli powder, 1 tsp cumin, caynne 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 the same skillet over medium-high heat. Add chicken, season with the remaining 1 tsp chilli powder, 1 tsp of cumin and salt and pepper to taste. Cook, turning once halfway through, until chicken is cooked through, 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.
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