Easiest Way to Prepare Any-night-of-the-week Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare 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 tasty. This is gonna smell and look delicious.

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

To get started with this recipe, we have to 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 can achieve it.

The ingredients needed to make Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet:

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