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.
Heat 2 tablespoons of oil in a 12-inch non-stick skillet over medium heat. Add sweet potatoes and saute for 3 minutes.
Cover and let cook for about 8 to 10 minutes until nearly softened, stirring occasionally.
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.
Let cook for about 2 minutes longer, stirring frequently, until corn is heated through and potatoes are soft. Transfer to a large plate.
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.
Cook for about 6 to 7 minutes, turning once halfway through until chicken is cooked through (center should register 165 degrees F).
Meanwhile, in a small bowl, whisk together lime juice and honey.
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.
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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