Slow Cooker
Latin Chicken with Black Beans and Sweet Potatoes
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 BPA-free black beans, drained and rinsed
- 1 organic 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.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
