Lunch - Brunch - Dinner
4 teaspoons, divided Cinnamon Chile Rub
2 teaspoons olive oil
1 medium onion, chopped
1 medium sweet potato, unpeeled, cut into 1/2-inch chunks
1 cup vegetable broth, more if needed
4 boneless, skinless chicken breast halves (1 lb. total)
1 can (15 ounce) black beans, rinsed and drained
Sea Salt to taste
Heat oil in large skillet over medium-high heat.
Add onion; cook 5 minutes or until soft stirring frequently.
Stir in sweet potato. Sprinkle 2 teaspoon Cinnamon Chili Rub over vegetables; cook 2 minutes.
Add broth; simmer 10 minutes stirring occasionally. Add more broth if mixture becomes too dry.
Meanwhile, spray grill pan with nonstick cooking spray; heat over medium heat 3 minutes.
Sprinkle remaining 2 teaspoon Cinnamon Chile Rub over chicken.
Place chicken into pan, cook 4 to 5 minutes per side or until chicken is no longer pink.
Grate zest of lime; cut lime into quarters.
Stir zest, black beans and salt into the sweet potato mixture.
Continue cooking until sweet potato is tender, about 4 to 5 minutes.
Transfer sweet potato mixture to 4 plates; top with chicken and serve with lime wedges.