Mexican Honey-Lime Chicken and Veggie Skillet

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
• 1 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

Directions

1. Warm 2 Tbsp oil in a 12-inch non-stick skillet set over medium heat. Stir in the sweet potatoes and cook for 3 minutes. Put the lid on and continue cooking, giving them a stir now and then, until they are almost tender, about 8 – 10 minutes.
2. Add the onion and garlic, leave the skillet uncovered, and cook for 1 minute. Stir in the black beans, corn, 1 tsp chili powder, 1 tsp cumin, cayenne pepper, and salt and pepper to taste. Cook, stirring often, until the corn is hot and the sweet potatoes are tender, about 2 minutes longer. Move the mixture to a large plate.
3. Pour the remaining 1 Tbsp oil into the same skillet and heat it over medium-high heat. Add the chicken, then season it with the remaining 1 tsp chili powder, 1 tsp cumin, and salt and pepper. Cook until the chicken is done, turning it halfway through; the center should reach 165 degrees, about 6 – 7 minutes.
4. While the chicken cooks, whisk the lime juice and honey together in a small bowl. Once the chicken is cooked through, add the sweet potato mixture back to the skillet with the tomatoes and avocado. Pour in the honey-lime mixture, add the cilantro, and toss everything together to coat. Serve right away over brown rice if desired, with Queso Fresco sprinkled on top if desired.