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

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Serves 4

  • by from Fine Cooking
    Issue 131

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

  • 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

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.

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

Photo: Scott Phillips

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

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.

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.

So delicious! My husband and I have been searching for new recipes to try and this was definitely a great find. In fact, I have never been a fan of sweet potatoes until trying this dish. Would highly recommend.

My husband and I just over ate because this dinner was so good! The salsa in particular was simply perfect. I saved half a lime and we used that to squirt over the chicken which woke up a lot of those flavors as well. My suggestions for this meal would be to give yourself a little time to prep all of your ingredients (once you start cooking it goes fast) and to pre-butterfly your chicken unless you are very fast at it. My salsa finished a little before my chicken did, but I think it's because I was slow with the chicken prep.

This was excellent & oh so easy to prepare. Everyone in my family loved it!

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