Chicken & Sweet Potato Mex Bowls
This recipe comes together fast and is fulfilling with two proteins (chicken and black beans). I love creating “bowls” for dinner. You can use whatever you have in your fridge and pantry. I usually end up with a lot of different layers and texture. The key is to include some sort of fresh herb to keep it balanced. Here we use cilantro.
1 Tbs olive oil
1 medium sweet potato, peeled and cubed
1 skinless boneless chicken breast, sliced thin
2 Tbs chili powder
1 tsp cumin
1 tsp salt
1/2 tsp pepper
16 oz can black beans, rinsed
1 lime, halved
Green Giant® Riced Cauliflower, prepared
Heat the olive oil in a large skillet over medium heat. Once hot, add the sweet potatoes. Sautée until soft and golden brown (this will take about 10 minutes). Meanwhile, season all sides of the sliced chicken breast with the chili powder, cumin, salt and pepper. Once the sweet potatoes are soft, add the seasoned chicken to the skillet. Sautée chicken for about 5 minutes, flipping frequently. Once the chicken is cooked through, add the black beans and juice from half of the lime. Cook for a couple of more minutes, just until the black beans are heated through. If the mixture seems dry, add a couple of tablespoons of water.
To serve: In a bowl, add 1 cup of the prepared Green Giant® Riced Cauliflower and a scoop of the sweet potato and chicken mixture. Top with fresh cilantro, lime juice and hot sauce, as desired.
This recipe makes two generous servings. Note, the Green Giant® Riced Cauliflower has four servings and each serving is a cup.