Mexican Honey Lime Chicken Sweet Potato and Black Bean Skillet

When it comes to weeknight dinners, there’s nothing quite like a warm, hearty dish to bring the family together. For me, that dish is Mexican Honey Lime Chicken Sweet Potato and Black Bean Skillet. It all began one rainy evening when I wanted to create something comforting yet healthy. I rummaged through my pantry and found sweet potatoes, black beans, and chicken, and the idea was born! The sweet and tangy flavors of honey and lime marry beautifully with tender chicken and vibrant vegetables, making every bite a delightful explosion of flavor. As the aromas filled my kitchen, I knew I had stumbled upon a winner that would become a staple in my home.

Shopping List for Mexican Honey Lime Chicken Sweet Potato and Black Bean Skillet

When gathering ingredients for the Mexican Honey Lime Chicken Sweet Potato and Black Bean Skillet, you’re not just shopping; you’re collecting the essence of a balanced meal. The star ingredients work together brilliantly—each adding its unique flair to the dish. Here’s what you need:

• 1 lb sweet potatoes, peeled and diced into small cubes (1/2-inch): These provide a sweet, starchy foundation for the dish.
• 3 Tbsp olive oil, divided: A necessity for sautéing and adding healthy fats.
• 1/2 cup chopped red onion: Provides a lovely sweetness once sautéed.
• 1 Tbsp minced garlic: Adds depth and aroma to the dish.
• 1 (14.5 oz) can black beans, drained and rinsed: A hearty, protein-packed element.
• 1 1/2 cups frozen corn: Sweet bursts of flavor that complement the other ingredients.
• 2 tsp ancho chili powder, divided: Adds a mild heat and smoky flavor.
• 2 tsp ground cumin, divided: A warm spice that enhances the savory notes.
• 1/8 tsp cayenne pepper: For a little kick, just to elevate the dish.
• Salt and freshly ground black pepper: Essential for seasoning.
• 1 lb boneless skinless chicken breasts, diced into 1-inch cubes: Lean protein that absorbs all the delicious flavors.
• 3 Tbsp fresh lime juice: Adds brightness and acidity.
• 2 Tbsp honey: Sweetness that balances the savory elements.
• 1 cup cherry tomatoes, halved: For freshness and color.
• 1 avocado, diced: Creaminess that enhances the dish.
• 1/3 cup chopped cilantro: A fragrant herb to finish off the dish.
• Cooked brown rice, for serving (optional): A wholesome base for the dish.
• 2/3 cup Crumbled Queso Fresco cheese (optional): For an extra touch of creaminess.

Cooking Instructions for Mexican Honey Lime Chicken Sweet Potato and Black Bean Skillet

Cooking the Mexican Honey Lime Chicken Sweet Potato and Black Bean Skillet is an enjoyable experience. Each step leads you closer to a colorful and aromatic meal that will fill your kitchen with delightful scents. Let’s dive into the cooking process!

1. Begin by heating 2 Tbsp of olive oil in a 12-inch non-stick skillet over medium heat. You want the oil to shimmer but not smoke. This is crucial as it sets the stage for cooking the sweet potatoes to perfection.
2. Add the sweet potatoes to the skillet and sauté them for about 3 minutes. You’ll notice they start to soften; that’s the sign to cover them and let them cook for another 8 to 10 minutes. Stir occasionally, ensuring they don’t stick to the pan, and this is your time to prep the other ingredients!
3. Next, add in the chopped red onion and minced garlic, cooking them uncovered for just 1 minute. The aroma will be heavenly! The onions should become translucent, and the garlic fragrant.
4. Then, introduce the black beans, frozen corn, 1 tsp of ancho chili powder, 1 tsp of ground cumin, cayenne pepper, and season with salt and pepper. Stir everything together, letting it cook until the corn is heated through and the potatoes are soft, about 2 minutes longer. You’ll know it’s ready when everything is nicely combined and flavorful.
5. Transfer this delightful mixture to a large plate and set it aside for now. In the same skillet, add the remaining 1 Tbsp of olive oil and heat it up over medium-high heat.
6. Once hot, add the diced chicken breasts. Season them with the remaining 1 tsp of chili powder, 1 tsp of cumin, and some salt and pepper. Cook the chicken, turning once halfway through, until it’s cooked through and the center registers 165 degrees, typically about 6 to 7 minutes.
7. While the chicken is cooking, whisk together lime juice and honey in a small bowl. This mixture is where the magic happens, bringing all the flavors together.
8. Once the chicken is done, return the sweet potato mixture to the skillet. Add the halved cherry tomatoes and diced avocado, then pour the honey-lime mixture over everything. Toss gently to coat all the ingredients in that lovely sauce.
9. Now, it’s time to serve! If you like, serve it immediately over cooked brown rice and sprinkle with some crumbled queso fresco for an extra layer of flavor and texture.

Variations to Try

There are countless ways to enjoy the Mexican Honey Lime Chicken Sweet Potato and Black Bean Skillet. Here are some variations you can experiment with:

• Swap Your Proteins: Instead of chicken, try using shrimp or tofu for a different protein source.
• Spice It Up: If you like heat, add fresh jalapeños or a dash of hot sauce to the mixture.
• Vegetable Boost: Toss in additional vegetables like bell peppers or zucchini for more color and nutrition.
• Herb Alternatives: If cilantro isn’t your favorite, fresh parsley or green onions can be great substitutes.
• Storage: Keep leftovers in an airtight container. They can be enjoyed cold in salads or reheated for a quick meal.
• Freezing: This dish can be frozen for up to 2 months. Just make sure to cool it completely before storing.

Perfect Pairings for Mexican Honey Lime Chicken Sweet Potato and Black Bean Skillet

• Brown Rice: Serve it over brown rice for a wholesome base that soaks up all the delicious sauce.
• Avocado Salad: A fresh avocado salad with lime dressing complements the flavors perfectly.
• Roasted Vegetables: Pair it with roasted veggies for an extra nutritious touch.
• Tortilla Chips: Serve with tortilla chips for a crunchy side that adds texture.
• Perfect for Gatherings: This skillet dish is ideal for family dinners or casual gatherings with friends.
• Seasonal Feasts: It’s a fantastic choice for any time of year, but especially in the spring and summer when fresh produce is abundant.

FAQ

Conclusion

The Mexican Honey Lime Chicken Sweet Potato and Black Bean Skillet is not just a meal; it’s a celebration of flavor and nutrition. With its vibrant ingredients and delightful taste, it’s sure to become a go-to in your kitchen. So why not give it a try tonight? I promise you won’t be disappointed, and your family will love you for it!

Mexican Honey Lime Chicken Sweet Potato and Black Bean Skillet

The ultimate comfort food with a twist! The Mexican Honey Lime Chicken Sweet Potato and Black Bean Skillet is a flavorful and healthy choice for a quick weeknight dinner. Packed with protein, fiber, and vibrant veggies, this dish is both satisfying and delicious. Enjoy this wholesome meal any day of the week!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

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 (3 cloves)
• 1 14.5 oz can black beans drained and rinsed
• 1 1/2 cup 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)

Equipment

• Skillet
• Mixing Bowl
• Chef's Knife
• Peeler
• Frying Pan
• Wooden Spoon
• Cutting Board
• Whisk

Method

 

1. 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 (this is where I prep some of the other ingredients to make the most of my time).
2. Add in onion and garlic and saute (uncovered), 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.
3. 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 (center should register 165 degrees), 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. Serve immediately over brown rice if desired and sprinkle with Queso Fresco if desired.

Notes

• Tip: Rice and cheese not included in nutritional info.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!