Chicken Strips with Spicy Sweet Potatoes and Black Beans

Chicken Strips with Spicy Sweet Potatoes and Black Beans

7 tbsp. canola oil

2 medium sweet potatoes peeled and diced into ½ inch cubes

½ cup diced red onion

½ tsp. salt

4 chicken breasts cut into ½ inch strips

¼ tsp. black pepper

½ tsp. cumin

⅛ tsp. cayenne pepper

1 540 mL can black beans

2 cloves garlic crushed

1 tsp. freshly grated lime zest

2½ tbsp. fresh lime juice

½ cup fresh cilantro finely chopped

In a large skillet, heat 3 tablespoons of canola oil over medium heat. Add the sweet potatoes and cook stirring occasionally until tender crisp and slightly browned. Stir in the onions, salt and a ¼ cup of water then bring to a boil. Cook uncovered until the water evaporates and the sweet potato and onions are tender.
Meanwhile, sprinkle the chicken strips with ¼ tsp. salt, ¼ tsp. pepper, the cumin and cayenne pepper.
Heat 2 tbsp. of canola oil in another medium skillet. Over medium high heat brown the chicken strips on each side for about 3 minutes until the chicken is just cooked through.
In a small bowl, combine the garlic, lime zest, lime juice and the remaining 2 tbsp. of canola oil.
Add the sweet potatoes and onions to the skillet with the cooked chicken strips. Then add the can of black beans, and the lime juice mixture and toss well to distribute the flavors.
Reheat to warm the ingredients, add the cilantro and serve over brown rice if desired. You can garnish with chopped, fresh avocado, but it will add to the calories.