Caribbean Chicken
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Caribbean Chicken
Rated 5.0 stars by 1 users
Category
Lunch - Brunch - Dinner
Servings
4
Prep Time
5 minutes
Cook Time
40 minutes
Ingredients
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4 teaspoons, divided Cinnamon Chile Rub
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2 teaspoons olive oil
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1 medium onion, chopped
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1 medium sweet potato, unpeeled, cut into 1/2-inch chunks
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1 cup vegetable broth, more if needed
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4 boneless, skinless chicken breast halves (1 lb. total)
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1 lime
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1 can (15 ounce) black beans, rinsed and drained
Directions
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.