Mexican Honey-Lime Chicken and Veggie Skillet Recipe

Name: Mexican Honey-Lime Chicken and Veggie Skillet Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Latin American, Mexican, American
Ingredients: 1 lb sweet potatoes, (peeled and diced into small cubes (1/2-inch)); 3 Tbsp olive oil, (divided); 1/2 cup chopped red onion; 1 Tbsp minced garlic ((3 cloves)); 1 (14.5 oz) can black beans, (drained and rinsed); 1 1/2 cups frozen corn; 2 tsp ancho chili powder, (divided); 2 tsp ground cumin, (divided); 1/8 tsp cayenne pepper; Salt and freshly ground black pepper; 1 lb boneless skinless chicken breasts, (diced into 1-inch cubes); 3 Tbsp fresh lime juice; 2 Tbsp honey; 1 cup cherry tomatoes, (halved); 1 avocado, (diced); 1/3 cup chopped cilantro; Cooked brown rice, for serving ((optional)); 2/3 cup Crumbled Queso Fresco cheese ((optional))

4 steps

Prep:20minCook:25min

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.

Updated at: Thu, 17 Aug 2023 12:08:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2336.8 kcal (117%)

Total Fat95.7 g (137%)

Carbs220 g (85%)

Sugars65.8 g (73%)

Protein154 g (308%)

Sodium2916.9 mg (146%)

Fiber45.7 g (163%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 lbsweet potatoes

peeled and diced into small cubes, 1/2 - inch ))

3 Tbspolive oil

divided

½ cupred onion

chopped

1 Tbspgarlic

minced, (( 3 cloves ))

1 x 14.5 ozcan black beans

drained and rinsed

1 ½ cupsfrozen corn

2 tspancho chili powder

divided

2 tspground cumin

divided

⅛ tspcayenne pepper

salt

freshly ground black pepper

1 lbboneless skinless chicken breasts

diced into 1 - inch cubes

3 Tbspfresh lime juice

2 Tbsphoney

1 cupcherry tomatoes

⅓ cupcilantro

cooked, for serving, optional ))

⅔ cupqueso fresco cheese

crumbled, (( optional ))

Instructions

Step 1

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).

Step 2

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.

Step 3

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.

Step 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. Serve immediately over brown rice if desired and sprinkle with Queso Fresco if desired.

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