Recipe of Speedy Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, mexican honey-lime chicken sweet potato and red bean skillet. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. 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 that.

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

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