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Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet
Mexican Honey-Lime Chicken Sweet Potato and Red Bean skillet

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Citrus fruit will be one of the greatest things that you can have for your desserts, rather than having a piece of cake or perhaps ice cream. All of the nutrition in citrus fruit, including vitamin C, are also essential for preserving your health. One desert that I have always enjoyed is orange pieces blended together with shredded coconut and mixed together with a gentle honey dressing.

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We hope you got benefit from reading it, now let’s go back to mexican honey-lime chicken sweet potato and red bean skillet recipe. To make mexican honey-lime chicken sweet potato and red bean skillet you need 16 ingredients and 4 steps. Here is how you cook 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. You need 3 tbsp olive oil, divided
  3. You need 1/2 cup chopped red onion
  4. Provide 1 tbsp minced garlic (3 cloves)
  5. Use 1 can red or black beans, drained and rinsed
  6. You need 1 1/2 cup frozen corn
  7. Prepare 2 tsp chilli powder, divided
  8. You need 2 tsp ground cumin, divided
  9. Prepare 1/8 tsp cayenne pepper
  10. You need Salt and ground pepper
  11. Take 1 lb boneless skinless chicken breasts, diced into 2.5 cm cubes
  12. Provide 3 tbsp fresh lime juice
  13. Get 2 tbsp honey
  14. Use 1 cup cherry tomatoes, halved
  15. Provide 1 avocado, diced
  16. Provide 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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