4mediumsweet potatoespeeled and cut into ½-inch cubes
1(16-ounce) canblack beanrinsed and drained.
1cupfrozen corn kernels
½cuplow-sodium chicken stockor water
1limezested and juiced
2cupsshredded Cheddar Cheeseoptional
Instructions
Heat a cast-iron or non-stick skillet over medium-high heat, and add in a teaspoon of oil.
Season the chicken with 2 teaspoons of taco seasoning and then brown the chicken on each side, about 2-3 minutes per side, and then remove the chicken to a plate.
Add the remaining amount of oil to the skillet along with sweet potatoes. Brown sweet potatoes on each side, flipping every couple of minutes. This should take about 5-7 minutes.
Add in black beans, corn, remaining taco seasoning, and chicken stock. Add the chicken back to the skillet. Stir everything together and let simmer for 10 minutes over medium heat, or until sweet potatoes are tender, and chicken stock has evaporated. Remove the skillet from the heat, add the zest and juice of the lime, and stir to combine.
If desired, top the skillet with a generous layer of shredded cheese, cover the skillet with a lid, and let the cheese melt.
Serve as desired.
Video
Notes
Storage: Leftovers should be kept in a sealed container for up to 3 days in the refrigeratorUsing Leftover Cooked Chicken: While this recipe calls for raw chicken, you can opt to use leftover shredded chicken or leftover grilled chicken and skip the step of browning the chicken and just add the leftover chicken to the skillet with the stock, beans, and corn.Swap the chicken for cooked sausage: Another great option would be to use spicy cooked sausages, like al fresco Jalapeno Chicken Sausage or andouille sausage, and add the sliced chicken to the skillet along with the beans, corn, and stock.