Mexican Honey-Lime Chicken and Veggie Skillet Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
5
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Course
Main Course
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Cuisine
American
Mexican Honey-Lime Chicken and Veggie Skillet Recipe
Description
The Mexican Honey-Lime Chicken and Veggie Skillet features diced chicken breast seasoned and cooked in a large skillet alongside sweet potatoes, black beans, and corn. The vegetables are stirred with chili powder, cumin, cayenne, salt, and pepper, imparting smoky and mildly spicy notes. The honey and fresh lime juice dressing adds a balance of sweetness and acidity that lifts the flavors.
The cooking method involves initially sautéing the sweet potatoes until nearly tender, then adding aromatics like onion and garlic followed by beans, corn, and spices. The mixture is briefly cooked before removing it from the skillet. Chicken is then cooked with remaining spices, ensuring it cooks through with a moist interior. Returning the vegetable mixture and finishing with tomatoes, diced avocado, and chopped cilantro creates a colorful, fresh, and satisfying meal with contrasting textures.
This dish can be served on its own or over cooked brown rice for a more filling meal. Optional crumbled queso fresco cheese accentuates the creamy, savory flavor profile. It fits well as a weeknight dinner where a one-pan preparation is preferred and can accommodate side additions or rice according to preference.
Ingredients
- 1 lb sweet potato peeled and diced into small cubes (1/2-inch
- 3 Tbsp olive oil divided
- 1/2 cup onion red, chopped
- 1 Tbsp garlic 3 cloves, minced
- 1 (14.5 oz) black beans drained and rinsed, canned
- 1 1/2 cups corn frozen
- 2 tsp ancho chili powder divided
- 2 tsp ground cumin divided
- 1/8 tsp cayenne pepper
- salt freshly ground
- black pepper freshly ground
- 1 lb chicken breast diced into 1-inch cubes, boneless, skinless
- 3 Tbsp lime juice fresh
- 2 Tbsp honey
- 1 cup cherry tomatoes halved
- 1 avocado diced
- 1/3 cup cilantro chopped
- brown rice optional, cooked, for serving
- 2/3 cup queso fresco cheese optional, crumbled
Instructions
- Heat 2 Tbsp oil a 12-inch non-stick skillet over medium heat. Add sweet potatoes, saute 3 minutes. Cover and let cook until nearly softened, stirring occasionally, about 8 - 10 minutes (this is where I prep some of the other ingredients to make the most of my time).
- Add in onion and garlic and saute (uncovered), 1 minute. Add in black beans, corn, 1 tsp chili powder, 1 tsp cumin, cayenne pepper and season with salt and pepper to taste. Let cook, stirring frequently, until corn is heated through and potatoes are soft, about 2 minutes longer. Transfer to a large plate.
- Heat remaining 1 Tbsp oil in same skillet over medium-high heat. Add chicken, season with remaining 1 tsp chili powder, 1 tsp cumin and salt and pepper. Cook, turning once halfway through, until chicken is cooked through (center should register 165 degrees), about 6 - 7 minutes.
- Meanwhile, in a small bowl whisk together lime juice and honey. Return sweet potato mixture to skillet once chicken is cooked through, along with tomatoes and avocado. Add honey lime mixture and cilantro and toss to coat. Serve immediately over brown rice if desired and sprinkle with Queso Fresco if desired.
- Recipe source: Cooking Classy
Notes
- Cooking the sweet potatoes until just tender avoids overcooking when combined with other ingredients later.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Brown rice served alongside adds heartiness but is optional according to dietary needs.
- Queso fresco cheese crumbled over the finished dish adds creaminess but can be omitted for a dairy-free option.
User Reviews
Overall Rating
5
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