Chili-Lime Chicken and Sweet Potato Skillet
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
2 large chicken breasts, cut into 1-inch cubes
olive oil (2 or so tablespoons)
salt and pepper
1 large sweet potato, cut into 1-cm (1/2 inch) cubes (approx 4 cups)
6 Bellafina peppers, cut into small pieces
½ red onion, cut into small pieces
2 tablespoons chili powder
2 teaspoons ground cumin
¼ teaspoon salt
1 cup chicken stock
1 tablespoon lime zest
1 can black beans, drained (540mL/18 oz)
cilantro leaves (garnish)
lime wedges/wheels (garnish)
In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken, and brown (approximately 6 minutes). Don’t worry about cooking it right through.
Remove the chicken from the pan and place on a plate.
Add another tablespoon of olive oil to the pan. Add the sweet potato, and cook for 10-12 minutes, until browned. I found it browned better when I didn’t stir it too frequently, only every 2-3 minutes.
Add the Bellafina peppers, red onion, chili powder, cumin, salt and chicken stock. Return the chicken to the pan. Stir so that everything is well combined.
Cover and cook for another 10 or so minutes, stirring once or twice. Chicken and sweet potato should be cooked through.
Add the black beans and lime zest, and cook until heated through.
Taste for salt, and add more if needed.
Adapted from a recipe from sweetpeasandsaffron.com