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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.


  • 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


  • 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.


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Reviews (7 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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