Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet
Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet

Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet - Household warmth and closeness might be obtained in uncomplicated techniques. A single of them is cooking and serving food for the household. As a housewife, of course you do not need to miss a meal collectively right? Cuisine can also be the crucial to a content household, numerous really feel homesick due to the fact their cooking has been found elsewhere.

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Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet is one of the most popular of current trending meals on earth. It's simple, it's fast, it tastes yummy. It is appreciated by millions daily. They're nice and they look fantastic. Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet is something which I have loved my entire life.

To begin with this 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 that.

Ingredients needed to cook Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet:

  1. 1 lb sweet potatoes peeled and diced into small cubes
  2. 3 tbsp olive oil, divided
  3. 1/2 cup chopped red onion
  4. 1 tbsp minced garlic (3 cloves)
  5. 1 can red or black beans, drained and rinsed
  6. 1 1/2 cup frozen corn
  7. 2 tsp chilli powder, divided
  8. 2 tsp ground cumin, divided
  9. 1/8 tsp cayenne pepper
  10. Salt and ground pepper
  11. 1 lb boneless skinless chicken breasts, diced into 2.5 cm cubes
  12. 3 tbsp fresh lime juice
  13. 2 tbsp honey
  14. 1 cup cherry tomatoes, halved
  15. 1 avocado, diced
  16. Cilantro(coriander)

Directions to make Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet:

  1. 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.
  2. 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.
  3. 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.
  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.

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