MEXICAN-STYLE SPICY SWEET POTATO AND CHICKEN BOWL
A one-pot evening meal with minimum fuss and maximum taste.
Provided by Alice Liveing
Categories HarperCollins Dinner Healthy Quick and Healthy Sweet Potato/Yam Chicken Wheat/Gluten-Free Avocado Sour Cream Cilantro Paprika One-Pot Meal
Yield Serves 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Massage the sweet potato chunks with a little coconut oil, season well and then place onto a foil-lined tray. Bake in the oven for about 35 minutes.
- Meanwhile, heat a small amount of coconut oil in a frying pan, add the garlic and red onion and fry gently until slightly softened. Add the chicken breast chunks, lightly season with paprika and a pinch of salt and pepper and brown the chicken for a few minutes.
- Add the chopped tomatoes, then leave to simmer for 20 minutes until thickened.
- Once the sweet potato is cooked, add to the pan and stir through.
- Plate up, add the avocado, sour cream and sprinkle with fresh cilantro and paprika and serve.
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- Heat 2 Tbsp oil a 12-inch non-stick skillet over medium heat. Add sweet potatoes, saute 3 minutes. Cover and let cook until nearly softened, stirring occasionally, about 8 - 10 minutes (this is where I prep some of the other ingredients to make the most of my time).
- Add in onion and garlic and saute (uncovered), 1 minute. Add in black beans, corn, 1 tsp chili powder, 1 tsp cumin, cayenne pepper and season with salt and pepper to taste. Let cook, stirring frequently, until corn is heated through and potatoes are soft, about 2 minutes longer. Transfer to a large plate.
- Heat remaining 1 Tbsp oil in same skillet over medium-high heat. Add chicken, season with remaining 1 tsp chili powder, 1 tsp cumin and salt and pepper. Cook, turning once halfway through, until chicken is cooked through (center should register 165 degrees), about 6 - 7 minutes.
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