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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mexican honey-lime chicken sweet potato and red bean skillet. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook mexican honey-lime chicken sweet potato and red bean skillet using 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet:
  1. Get 1 lb sweet potatoes peeled and diced into small cubes
  2. Make ready 3 tbsp olive oil, divided
  3. Take 1/2 cup chopped red onion
  4. Make ready 1 tbsp minced garlic (3 cloves)
  5. Take 1 can red or black beans, drained and rinsed
  6. Prepare 1 1/2 cup frozen corn
  7. Take 2 tsp chilli powder, divided
  8. Make ready 2 tsp ground cumin, divided
  9. Get 1/8 tsp cayenne pepper
  10. Get Salt and ground pepper
  11. Take 1 lb boneless skinless chicken breasts, diced into 2.5 cm cubes
  12. Prepare 3 tbsp fresh lime juice
  13. Prepare 2 tbsp honey
  14. Get 1 cup cherry tomatoes, halved
  15. Take 1 avocado, diced
  16. Take Cilantro(coriander)
Instructions 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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