Mexican Chicken, Sweet Potato and Black Bean Skillet Recipe


2 teaspoons olive oil
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1/2 cup diced yellow onion
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
3/4 teaspoon kosher salt or to taste
1/4 teaspoon granulated garlic
1/4 teaspoon fresh ground black pepper
1 sweet potato, peeled, par-cooked and diced (see note on par-cooking)
1 cup cherry tomatoes, halved
15 ounce can black beans, rinsed and drained
4 ounce can diced green chiles
1/3 cup salsa or red enchilada sauce
1/2 cup shredded cheddar cheese or colby jack cheese
1/2 lime, juiced
1 tablespoon chopped cilantro (optional)


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