Mexican Honey-Lime Chicken and Veggie Skillet Recipe
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Category
Main Course
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Cusine
American
What do you need?
How to make?
Ingredients
1 lb sweet potatoes
3 Tbsp olive oil
1/2 cup chopped red onion
1 Tbsp minced garlic
1
1 1/2 cups frozen corn
2 tsp ancho chili powder
2 tsp ground cumin
1/8 tsp cayenne pepper
Salt and freshly ground black pepper
1 lb boneless skinless chicken breasts
3 Tbsp fresh lime juice
2 Tbsp honey
1 cup cherry tomatoes
1 avocado
1/3 cup chopped cilantro
Cooked brown rice, for serving
2/3 cup Crumbled Queso Fresco cheese
Directions
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 . Add in onion and garlic and saute , 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. 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 , about 6 - 7 minutes. 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. .