Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups sweet potato, peeled and cut into ½-inch cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • ½ cup chicken bone broth
  • 1 tsp ground cumin
  • ½ tsp chipotle powder
  • ¼ cup fresh cilantro, chopped
  • 1 lime, juiced

Instructions:

  1. Toss the cubed chicken with smoked paprika, garlic powder, salt, and pepper in a bowl.
  2. Heat 1 tbsp of olive oil in a 12-inch skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer. Sear without moving for 3 minutes, then flip and cook for another 2-3 minutes until cooked through. Remove chicken from the pan and set aside.
  4. In the same skillet, add another 1 tbsp of olive oil and sauté the sweet potato cubes for 5-7 minutes until edges are golden brown and slightly charred.
  5. Add the diced onion and red bell pepper to the skillet. Sauté for 3-4 minutes until the onion becomes translucent.
  6. Stir in the minced garlic and cook for 60 seconds until aromatic.
  7. Stir in the cumin and chipotle powder, coating the vegetables in the spices.
  8. Pour in the chicken bone broth, scraping up all the browned bits (fond) from the bottom of the pan.
  9. Fold in the black beans and the seared chicken.
  10. Simmer for 2-3 minutes until the liquid has reduced to a velvety glaze.
  11. Remove from heat; stir in the fresh lime juice and garnish with chopped cilantro.