INGREDIENTS
- 2 teaspoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1/2 cup diced yellow onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt or to taste
data-default="0.25" style="box-sizing: border-box;">1/4 teaspoon granulated garlic1/4 teaspoon fresh ground black pepper 1 sweet potato, peeled, par-cooked and diced (see note on par-cooking) 1 cup cherry tomatoes, halved 15 ounce can black beans, rinsed and drained 4 ounce can diced green chiles 1/3 cup salsa or red enchilada sauce 1/2 cup shredded cheddar cheese or colby jack cheese 1/2 lime, juiced 1 tablespoon chopped cilantro (optional)
INSTRUCTIONS
- Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat.
- In a small bowl combine all of the spices.
- When the skillet is hot add in the chicken and spread into an even layer, then sprinkle with half of the spice blend.
FULL RECIPE https://reciperunner.com/
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