Mexican Honey‑Lime Chicken, Sweet Potato & Black Bean Skillet 

This vibrant one‑pan Mexican chicken skillet bursts with flavor—think honey‑lime glazed chicken, tender sweet potato, black beans, corn, avocado, and fresh cilantro. Ready in about 40 minutes, it’s a colorful, balanced meal that doubles as a satisfying burrito bowl over brown rice or on its own for a lower‑carb option. Naturally gluten‑free and easy to customize, it’s ideal for quick weeknight dinners or meal prepping. Expect a juicy, sweet‑tangy, slightly spicy dish your whole family will crave. 

Ingredients

• 1 lb sweet potatoes, peeled and diced into ½‑inch cubes
  
  

• 3 Tbsp olive oil, divided
  
  

• ½ cup red onion, chopped
  
  

• 1 Tbsp garlic (≈3 cloves), minced
  
  

• 1 (14.5 oz) can black beans, drained & rinsed
  
  

• 1½ cups frozen corn
  
  

• 2 tsp ancho chili powder, divided
  
  

• 2 tsp ground cumin, divided
  
  

• ⅛ tsp cayenne pepper
  
  

• Salt & freshly ground black pepper, to taste
  
  

• 1 lb boneless skinless chicken breasts, diced into 1‑inch cubes
  
  

• 3 Tbsp fresh lime juice
  
  

• 2 Tbsp honey
  
  

• 1 cup cherry tomatoes, halved
  
  

• 1 avocado, diced
  
  

• ⅓ cup fresh cilantro, chopped
  
  

• Cooked brown rice, optional, for serving
  
  

• ⅔ cup queso fresco, optional, for serving
  
  

Directions

1. Heat 2 Tbsp olive oil in a 12‑inch nonstick skillet over medium heat. Add sweet potatoes and sauté for 3 minutes. Cover and cook, stirring occasionally, until nearly tender (8–10 minutes).
   
   

2. Add chopped red onion and garlic; sauté uncovered for 1 minute. Stir in black beans, corn, 1 tsp chile powder, 1 tsp cumin, cayenne, salt, and pepper. Cook 2 more minutes until warmed through. Transfer mixture to a plate.
   
   

3. Add remaining 1 Tbsp olive oil to skillet over medium‑high heat. Season chicken with remaining 1 tsp chili powder, 1 tsp cumin, salt, and pepper. Cook, turning halfway, until no longer pink inside (about 6–7 minutes; internal temp 165 °F).
   
   

4. While chicken cooks, whisk lime juice and honey in a small bowl.
   
   

5. Return sweet potato mixture to skillet with chicken. Add cherry tomatoes, avocado, and honey‑lime sauce. Gently toss with cilantro until everything is coated.
   
   

6. Serve warm—over brown rice if using—and sprinkle with queso fresco.
   
   

Nutrients

Calories: ~505 kcal
Fat: 16 g (Saturated: 2 g)
Cholesterol: 58 mg
Sodium: 180 mg
Carbohydrates: 63 g (Fiber: 14 g; Sugar: 12 g)
Protein: 31 g
Vitamin A: 13,425 IU
Vitamin C: 21.1 mg
Calcium: 77 mg
Iron: 4 mg