Mexican Honey-Lime Chicken and Veggie Skillet Recipe

Mexican Honey-Lime Chicken and Veggie Skillet Recipe

How To Make Mexican Honey Lime Chicken and Veggie Skillet

Sweet, tangy, with a tad of spice, this honey-lime chicken is cooked with sweet potatoes, black beans, and avocados for that Mexican twist.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



  • 1lbsweet potatoes,peeled and diced into small ½ inch cubes
  • 3tbspolive oil,divided
  • ½cupred onion,chopped
  • 1tbspgarlic,(3 cloves), minced
  • 14.5ozblack beans,(1 can), drained and rinsed
  • cupsfrozen corn
  • 2tspancho chili powder,divided
  • 2tspground cumin,divided
  • tspcayenne pepper
  • salt and freshly ground black pepper
  • 1lbboneless skinless chicken breasts,diced into 1-inch cubes
  • 3tbspfresh lime juice
  • 2tbsphoney
  • 1cupcherry tomatoes,halved
  • 1avocado,diced
  • cupcilantro,chopped
  • brown rice,cooked, for serving, optional
  • cupqueso fresco cheese,crumbled, optional


  1. Heat 2 tablespoons of oil in a 12-inch non-stick skillet over medium heat. Add sweet potatoes and saute for 3 minutes.

  2. Cover and let cook for about 8 to 10 minutes until nearly softened, stirring occasionally.

  3. Add in onion and garlic and saute uncovered for 1 minute. Add in black beans, corn, 1 teaspoon chili powder, 1 teaspoon cumin, cayenne pepper, and season with salt and pepper to taste.

  4. Let cook for about 2 minutes longer, stirring frequently, until corn is heated through and potatoes are soft. Transfer to a large plate.

  5. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add chicken, season with remaining 1 teaspoon chili powder, 1 teaspoon cumin, and salt and pepper.

  6. Cook for about 6 to 7 minutes, turning once halfway through until chicken is cooked through (center should register 165 degrees F). 

  7. Meanwhile, in a small bowl, whisk together lime juice and honey.

  8. Return sweet potato mixture to skillet once the chicken is cooked through, along with tomatoes and avocado. Add the honey-lime mixture and cilantro and toss to coat.

  9. Serve immediately over brown rice if desired and sprinkle with queso fresco if desired. 


  • Calories: 763.52kcal
  • Fat: 24.35g
  • Saturated Fat: 6.34g
  • Trans Fat: 0.21g
  • Monounsaturated Fat: 12.33g
  • Polyunsaturated Fat: 3.05g
  • Carbohydrates: 94.58g
  • Fiber: 20.64g
  • Sugar: 15.66g
  • Protein: 46.98g
  • Cholesterol: 84.18mg
  • Sodium: 1034.96mg
  • Calcium: 288.82mg
  • Potassium: 2311.98mg
  • Iron: 6.59mg
  • Vitamin A: 739.06µg
  • Vitamin C: 18.53mg
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