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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 (8 reviews)

  • JRH_MTL | 11/19/2019

    Our family loves this recipe. It is easy to make and the combination of sweet potatoes and cranberries is fantastic.

    I find the buttefly chicken gets a little dry in the oven and prefer to pan fry it instead.

    I make some extra spice mixture and throw it in the salsa to give it a bit more heat.

  • 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.

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