Honey Lime Chicken, Gluten-Free Naturally

 Naturally Gluten-Free Meals

MEXICAN HONEY-LIME CHICKEN & VEGGIES

Serves 4-5 people

INGREDIENTS

1 Lb Sweet Potatoes, peeled and cut into 1/2-inch pieces

3 Tbsp Olive Oil, divided

1/2 Cup Red Onion, chopped

3 Cloves Garlic, minced

1 14.5 Oz Can Black Beans, drained and rinsed

1 ½ Cups Frozen Corn

2 Tsp Ancho Chili Powder, divided

2 Tsp Ground Cumin, divided

1/8 Tsp Cayenne Pepper

Salt & Pepper to taste

1 Lb Chicken, cut up

3 Tbsp Fresh Lime Juice

2 Tbsp Honey

1 Cup Cherry Tomatoes, halved

1 Avocado, diced

1/3 Cup Cilantro, chopped

2/3 Cup Queso Fresco Cheese, crumbled, optional

INSTRUCTIONS

Heat 2 Tbsp oil a 12-inch non-stick skillet over medium heat. Add sweet potatoes, sauté 3 minutes. Cover and let cook until nearly softened, stirring occasionally, about 8-10 minutes. Add in onion and garlic and sauté (uncovered), 1 minute. Add in black beans, corn, 1 tsp chili powder, 1 tsp cumin, cayenne pepper and season with salt and pepper to taste. Let cook, stirring frequently, until corn is heated through and potatoes are soft, about 2 minutes longer. Transfer to a large bowl.

Chicken

Heat remaining 1 Tbsp oil in same skillet over medium-high heat and add chicken. Season the chicken with remaining 1 tsp chili powder, 1 tsp cumin and salt and pepper. Cook, turning occasionally until chicken is cooked through and begins to brown slightly.

In a small bowl whisk together lime juice and honey. Return sweet potato mixture to skillet once chicken is cooked through, along with tomatoes and avocado. Add honey lime mixture and cilantro and toss to coat. Serve immediately over brown rice if desired and sprinkle with Queso Fresco if desired.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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