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We hope you got insight from reading it, now let’s go back to mexican honey-lime chicken sweet potato and red bean skillet recipe. You can cook mexican honey-lime chicken sweet potato and red bean skillet using 16 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet:
- You need 1 lb sweet potatoes peeled and diced into small cubes
- Take 3 tbsp olive oil, divided
- You need 1/2 cup chopped red onion
- Use 1 tbsp minced garlic (3 cloves)
- Take 1 can red or black beans, drained and rinsed
- Use 1 1/2 cup frozen corn
- Take 2 tsp chilli powder, divided
- Prepare 2 tsp ground cumin, divided
- Get 1/8 tsp cayenne pepper
- Provide Salt and ground pepper
- Take 1 lb boneless skinless chicken breasts, diced into 2.5 cm cubes
- Get 3 tbsp fresh lime juice
- Use 2 tbsp honey
- Get 1 cup cherry tomatoes, halved
- Provide 1 avocado, diced
- Prepare Cilantro(coriander)
Steps 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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