I literally cannot begin to tell you how delicious the skillet meal was! So far, my favorite skillet meal of all time as well as that of my family. The spices coated chicken just takes this to a second dimension. The flavors are so delightful. This dish is also versatile. We took the leftovers and put it in soft taco shells the next night and it makes a great flatbread.
*Note, I threw Spinach in the ingredient picture because you could add some in but I never did, so make it optional, lol!
Mexican Chicken and Black Bean Skillet
INGREDIENTS
1-pound boneless skinless chicken breast cut into bite-size pieces
1/2 cup onion, chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon garlic powder, granulated
1/2 teaspoon Black pepper
1 sweet potato or one bag of frozen sweet potato chunks
1 (15 ounce) can black beans, drained
1 (4 ounce) can diced green chilies
1/3 cup of salsa
3/4 cup of shredded Colby Jack cheese
1 lime
Cilantro for garnishing, optional
DIRECTIONS
Cut the sweet potato and roast or steam the frozen bag of sweet potato chunks according to directions (I bought pre cut for convenience, but you could use regular sweet potatoes and roast them or microwave them). Add a couple tablespoons of olive oil in a large cast iron or nonstick skillet over medium high heat. In a small bowl combine all the spices. To the skillet add chicken and spread it out in a thin layer, sprinkling with half of the spice blend. Cook the chicken for approximately three minutes and then add in the onion. Continue to cook until the chicken is cooked through. Lower the heat to medium and add the remaining spice blend, sweet potato, black beans, green chilies and salsa. Stir together and cook for about 3 to 4 minutes. Cut the lime in half and Squeeze over everything in the skillet. Top with the shredded Colby Jack cheese until melted. Garnish with a squeeze of the other lime half & cilantro if desired.
YUMMY Flavor Explosion Over Here!
Happy Tasty Tuesday!!
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xoxo
