Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 boneless, skinless chicken breasts (about 1 lb/450g total), diced into 1-inch pieces
  • 1 medium sweet potato, peeled and cubed into ½-inch pieces
  • 1 bell pepper (any colour), chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • 1 (15-ounce/425g) can black beans, drained and rinsed

Instructions:

  1. Heat olive oil in the skillet over medium heat. Add diced onion and cook until softened, about 3-5 minutes. Add minced garlic and cook for another minute, until fragrant.
  2. Add diced chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Ensure the internal temperature reaches 165°F (74°C).
  3. Add cubed sweet potato and chopped bell pepper to the skillet. Stir in cumin, chili powder, salt, and pepper.
  4. Cover the skillet and cook until sweet potatoes are tender, about 15-20 minutes, stirring occasionally. Add a splash of water if the skillet becomes too dry.
  5. Stir in drained and rinsed black beans and heat through, about 2-3 minutes.
  6. Remove from heat and serve hot. Garnish as desired with fresh cilantro, avocado slices, sour cream, and lime wedges.