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Recipe

Spicy Chicken with Black Bean, Cranberry, and Sweet Potato Salsa

Scott Phillips

Servings: 4

This colorful all-in-one meal is full of bold Southwestern flavors, thanks to cumin, chili powder, and cayenne.

Ingredients

  • 4 Tbs. canola oil; more for the broiler pan
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch dice
  • 1/4 cup finely diced red or Vidalia onion
  • Kosher salt
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/8 tsp. cayenne
  • 4 boneless, skinless chicken breast halves
  • 1 large clove garlic, mashed to a paste
  • 1 tsp. finely grated lime zest
  • 2-1/2 Tbs. fresh lime juice
  • 1 15-oz. can black beans, rinsed
  • 1/4 cup dried cranberries
  • 1/4 cup chopped fresh cilantro
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 480
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 75
      Sodium (mg): 640
      Carbohydrates (g): 43
      Fiber (g): 8
      Protein (g): 34

Preparation

  • Position a rack about 6 inches from the broiler and heat the broiler to high.
  • Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat. Add the sweet potatoes and cook, stirring occasionally, until almost tender, about 10 minutes. Stir in the onion, 1/2 tsp. salt, and 1/4 cup water. Cover and cook for 1 minute. Uncover and cook, stirring, until the onion and sweet potatoes are tender and the water has evaporated, about 3 minutes. Keep warm.
  • Meanwhile, combine 1 tsp. salt with the chili powder, cumin, and cayenne in a small bowl.
  • Butterfly each chicken breast by slicing it horizontally almost but not entirely in half so you can open it like a book. Rub the spices all over.
  • Lightly oil a broiler pan, put the chicken on it, and broil, flipping once, until just cooked through, 5 to 6 minutes total.
  • In a medium bowl, combine the garlic, lime zest, juice, and 2 Tbs. of the canola oil. Add the potatoes and onions, black beans, cranberries, and cilantro and toss gently to combine. Season to taste with salt and pepper and serve with the chicken.

Reviews

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Reviews

  • Jen123 | 05/30/2017

    I love this recipe! Very simple to make. I roast the sweet potatoes, onions and chicken chicken on a sheet pan in the oven. I also add a little adobo seasonings to the chicken. After the sweet potatoes and onions are roasted i put them in a bowl and add the cranberries cilantro and lime mix. Top the chicken with the salsa.

  • goodmorning | 10/27/2016

    It was ok, I didn't like the taste that much... I found it was nice to have all those veggies in a meal.

  • ToraNoHime | 09/08/2016

    Made this last night and it was amazing. I used coconut oil instead of the canola oil that the recipe called for and I think it really brought out the tropical flavors of the lime in the salsa, so I'd definitely do that again. This recipe would also go great with margaritas and I can see myself making it again throughout the fall months. You can see pictures of my version on my page.

  • CastleRocker | 05/27/2016

    The salsa is terrific...even my vegetable hating husband loved it. I used the extra large dried cranberries and soaked them in hot water a couple minutes before adding to the salsa. The chicken was so-so, not very tasty.

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