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Prepare the chicken: In a medium bowl, toss the cut chicken pieces with 1 tablespoon of olive oil, smoked paprika, ground cumin, garlic powder, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper until evenly coated.

Cook the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet (preferably cast iron or a heavy-bottomed non-stick skillet) over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside.

Sauté the vegetables: Add the diced sweet potatoes, chopped yellow onion, and diced red bell pepper to the same skillet. Season with the remaining 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper. Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender-crisp and the onion is translucent.

Combine and finish: Return the cooked chicken to the skillet with the vegetables. Add the rinsed and drained black beans. Stir everything together and cook for another 3-5 minutes, or until all ingredients are heated through and the flavors have melded.

Serve: Remove the skillet from the heat. Garnish generously with fresh chopped cilantro and serve immediately with lime wedges on the side for squeezing.


Prepare the chicken: In a medium bowl, toss the cut chicken pieces with 1 tablespoon of olive oil, smoked paprika, ground cumin, garlic powder, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper until evenly coated.

Cook the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet (preferably cast iron or a heavy-bottomed non-stick skillet) over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside.

Sauté the vegetables: Add the diced sweet potatoes, chopped yellow onion, and diced red bell pepper to the same skillet. Season with the remaining 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper. Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender-crisp and the onion is translucent.

Combine and finish: Return the cooked chicken to the skillet with the vegetables. Add the rinsed and drained black beans. Stir everything together and cook for another 3-5 minutes, or until all ingredients are heated through and the flavors have melded.

Serve: Remove the skillet from the heat. Garnish generously with fresh chopped cilantro and serve immediately with lime wedges on the side for squeezing.
