Dinner Gluten-Free Southwestern Chicken + Sweet Potato Skillet Prep: 15 mins Cook: 40 minsServings: 6Love one skillet meals? Us too! This skillet consists of chicken, sweet potato, bell peppers, tomatoes with green chiles, black beans, a heavy-hand of seasonings, and a generous amount of melted cheese – while it might sound naughty, it’s actually full of protein, vitamins, and fiber, a guilt-free indulgence.Ingredients 1 pound boneless, skinless, free-range, humanely-raised chicken breasts, cut into 1″ pieces 2 tablespoons of coconut oil, divided 1 large sweet potato, peeled and cubed 1 ½ cups organic corn 2 bell peppers, stemmed, seeded, + chopped 4 scallions, sliced, divided 1 (10 oz.) can tomatoes with green chiles 4 cloves garlic, minced 1 (15.5 oz.) can organic black beans, drained + rinsed 1½ cups shredded organic pepper jack cheese 2 teaspoons chili powder 1 ½ teaspoons cumin 1 teaspoon sea salt 1 teaspoon paprika ½ teaspoon dried oregano ¼ teaspoon black pepper 1 teaspoon crushed red pepper ½ cup fresh cilantro, ¼ for recipe, ¼ cup to garnish 1 cup chicken (or veggie) stock 1 tablespoon cornstarch Guacamole, to top, optional*Choose organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories35118%Fat (g)1219%Saturated Fat (g)629%Carbohydrates (g)3411%Protein (g)2857%Sugars (g)100%Fiber (g)936%PreparationView As Slideshow Heat a tablespoon of coconut oil in a large cast iron skillet over medium heat. Add the chicken to the skillet and cook until browned, but not cooked through – about 6 to 8 minutes. Remove the chicken from heat and set aside. Heat the remaining tablespoon of coconut oil in the skillet. Once hot, add in the sweet potato and brown, about 12 to 14 minutes. Then add the garlic, corn, bell peppers, seasonings, and half of the scallions to the skillet. Cook for 2 minutes, stirring. Add in the tomatoes with green chiles and 1 cup of chicken (or veggie) stock. Return the chicken to the skillet and stir well to combine. Cook for 5 more minutes. In a small bowl, mix together the cornstarch and a tablespoon of water to form a slurry, or paste. Add the cornstarch to the liquid in the skillet, mix in the black beans and cilantro, and cook until the sauce has thickened and the black beans are warmed. If the mixture is too thick, add up to ½ cup more chicken (or veggie) stock. Set oven to broil. Top the skillet with the shredded cheese and broil until the cheese is melted and just beginning to turn golden in spots. Sprinkle the skillet with additional scallion and cilantro. Serve warm and top with guacamole, if desired.TipGreat topped with sliced avocadoes drizzled with a squeeze of lemon.print TAGS: Bell Pepper, Black Beans, Chicken, Corn, Fiber, Pepper Jack Cheese, Protein, Spicy, Sweet potatoShare this:Related Recipes Scrumptious Veggie Burger Scallion, Eggplant + Pepper Rice Bowl Salad Sautéed Spinach, Mushroom + Chickpea Bowl Grilled Salmon Rosemary Kebabs Mango Pineapple Salsa Turkey Sliders Vegan Powerhouse Pesto Pasta Grilled Peach + Beef Steak Salad the BlackBeanBurrito