Mexican Chicken, Sweet Potato and Black Bean Skillet

So this recipe is one of the ones that gives me pause with the new Weight Watchers Freestyle Program.  I mean 4 points for a 375 calorie meal?  Don't get me wrong. I've been losing weight, once I figured out Freestyle did not equal Free For All, but still it just is unsettling.  But oh well.

As for the recipe...  it a quick, throw everything in a pan meal. And it has enchilada sauce.  So it comes together fast, and did I mention that it has enchilada sauce?

The result is something my brother would call affectionately call "Taco Slop," and eat.  It was good.  We were going to sub out the sweet potato with butternut squash, because D doesn't like sweet potatoes.  But he ate it.  I amazingly didn't get any tomatoes in my portions (I don't like hot tomatoes except on pizza).

Anyway D and I both said we would have again. Next time we would add tortillas, or tortilla strips.

Mexican Chicken, Sweet Potato and Black Bean Skillet

Photo by ALB

PREP TIME: 00:10
COOK TIME: 00:10
SERVES: 4
From by Danae at RecipeRunner.com

An easy dinner all made in one skillet- Mexican Chicken, Sweet Potato and Black Bean Skillet. Top this healthy dinner with shredded cheese and cilantro for a fast and delicious Mexican inspired meal!

Ingredients
2 teaspoons olive oil (used Pam)
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1/2 cup diced yellow onion
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
3/4 teaspoon kosher salt or to taste
1/4 teaspoon granulated garlic
1/4 teaspoon fresh ground black pepper
1 sweet potato, peeled, par-cooked and diced (see note on par-cooking)
1 cup cherry tomatoes, halved (used grape tomatoes)
15 ounce can black beans, rinsed and drained
4 ounce can diced green chiles
1/3 cup salsa or red enchilada sauce
1/2 cup shredded cheddar cheese or colby jack cheese
1/2 lime, juiced
1 tablespoon chopped cilantro (optional)
Added chopped jalapenos to taste

Instructions
Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat.

In a small bowl combine all of the spices.

When the skillet is hot add in the chicken and spread into an even layer, then sprinkle with half of the spice blend.

Sauté the chicken for approximately 3 minutes then add in the onion.

Continue to cook for several more minutes or until the onion has softened and the chicken is cooked through. Lower the heat to medium and add in the remaining spice blend, sweet potato, cherry tomatoes, black beans, green chiles and salsa or enchilada sauce. Stir together and cook until the mixture is heated through, approximately 2-3 minutes.

Squeeze the lime juice over everything then top with the shredded cheese.

Cover with a lid or lay a piece of foil on top of the skillet until the cheese has melted.

Garnish with cilantro amd jalapenos and serve.

Recipe Notes
To par-cook a sweet potato, cut it in half lengthwise and place it in a shallow microwave safe dish or bowl cut side down. Pour a 1/4 cup of water in the dish, cover the dish with a piece of plastic wrap and poke a couple of holes in the top of the plastic to allow the steam to escape. Microwave for 3-5 minutes depending on the size or until the sweet potato is tender, but not fully cooked.

Nutrition Facts
Calories: 385 kcal; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 96mg; Carbohydrate: 36g; Dietary Fiber: 11g; Sugars: 7g; Protein: 38g

4 Smart Points (my additions/subtractions at 4 servings)