Southwestern Chicken & Sweet Potato Skillet

Ingredients

• 2 Tbsp olive oil, divided
• 1 lb chicken breast, cubed
• 15 oz sweet potato, peeled and cubed
• 4 cloves of garlic
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp paprika
• 1/2 tsp oregano
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 10 oz of frozen corn, thawed
• 2 bell peppers, diced
• 4 green onions, diced and divided
• 10 oz diced tomatoes
• 1 chipotle pepper cube
• 1 cup chicken stock
• 1 Tbsp cornstarch
• 1 Tbsp water
• 15 oz black beans, drained and rinsed
• 2 Tbsp cilantro
• 1 1/2 cups cheese, shredded

Instructions

1. Cook the chicken in a large cast iron skillet with oil over medium heat. Remove the chicken and set aside.
2. Cook the sweet potato until browned (12-14 minutes) in the skillet with oil.
3. Add the garlic, spices, corn, bell peppers, and green onions (white parts) to the skillet. Cook for 2 minutes, stirring.
4. Add in the tomatoes, chipotle pepper cube and chicken stock. Return the chicken to the skillet and stir well to combine. Cook for 5 more minutes.
5. In a small bowl mix together the cornstarch and water. Add to the skillet, mix in the black beans and cilantro, and cook until the sauce has thickened and the black beans are warmed.
6. If the mixture is too thick, add up to 1/2 cup more of chicken stock.
7. Set oven to broil. Top the skillet with the shredded cheese and broil until the cheese is melted and just beginning to turn golden in spots.
8. Sprinkle the skillet with the remaining green onions and serve.

Notes

• Yields: 8 servings