This Chili Lime Sweet Potato and Chicken Skillet recipe is a healthy one pan dinner recipe with delicious Southwestern flavor. Serve with a dollop of yogurt and a squeeze of lime!

• 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)
• 2 bell peppers, cut into small pieces
• 1/2 red onion, cut into small pieces
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/4 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)
• greek yogurt (to serve)

• 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 bell 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.
• Serve immediately with lime wedges and a dollop of Greek yogurt.