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Mexican Chicken & Sweet Potatoes

Prep
Cook
Serves 4people
Ingredients
2
tsp olive oil
1
lb chicken breasts (boneless-skinless) (cubed)
1/2
cup yellow onion (diced)
1
tsp ground cumin
1
tsp chili powder
1
tsp dried oregano
3/4
tsp salt
1/4
tsp black pepper
1/4
tsp garlic powder
1
sweet potato (peeled & diced)
1
cup cherry tomatoes (halved)
1
can (15 oz) black beans (drained & rinsed)
4
oz green chiles
1/3
cup salsa or enchilada sauce
1/2
cup shredded cheddar cheese
1/2
lime (juiced)
1
tbsp fresh cilantro (chopped)
1/2-1
cups corn (Optional)
Directions
1.
Peel and cut sweet potato into microwave safe bowl.
2.
Microwave 5-7 minutes or until potato is partially cooked.
3.
Combine cumin, chili powder, oregano, garlic powder, and salt and pepper into bowl and mix.
4.
Preheat large cast iron skillet over medium-high heat. Add olive oil.
5.
When hot, add chicken and season with half the dry spice blend.
6.
Sauté chicken for approximately 3 minutes then add onion.
7.
When chicken is cooked and onion is soft, lower heat to medium.
8.
Add sweet potato, cherry tomatoes, black beans, green chiles, salsa (or enchilada sauce) and corn.
9.
Mix together and cook until heated through approximately 2-3 minutes.
10.
Squeeze lime juice over and top with cheddar cheese.
11.
Once cheese is melted, garnish with cilantro and serve.

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