Latin Chicken with Black Beans and Sweet Potatoes
Lime and Green Onion Brown Rice
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 2 Tbsp olive oil
- 2 (10-oz) pkg frozen diced sweet potatoes (such as Stahlbush Island Farms)
- 1 (15-oz) can black beans, drained and rinsed
- 1 red bell pepper, chopped
- 1 tsp smoked paprika
- ½ cup low-sodium chicken broth
- ¼ cup chopped fresh cilantro
Instructions
- Sprinkle chicken with ½ tsp each salt and pepper. Cook chicken, in 2 batches, in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done. Remove from skillet; keep warm.
- Add potatoes, beans, bell pepper, paprika, and ½ tsp each salt and pepper. Cook 8 to 10 minutes or until potatoes are browned and tender.
- Add broth to skillet; cook 2 to 3 minutes or until slightly thickened. Serve chicken with potato mixture. Sprinkle with cilantro.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable brown rice
- 2 green onions, chopped
- ½ tsp lime zest
- 1 Tbsp fresh lime juice
- ¼ tsp salt
Side Dish Instructions
- Microwave rice according to package directions. Stir in remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
352
|
145
|
497
|
| Fat (g) | 9 | 2 | 11 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 38 | 3 | 41 |
| Carb (g) | 30 | 24 | 54 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 619 | 107 | 726 |
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