Caribbean Chicken w/Black Beans, Sweet Potato & Lime

Ingredients

• 2 tsp. oil
• 1 medium onion, chopped
• 1 medium sweet potato, cut into 1/2 inch cubes (good with or without- I was out one night and used two packets of splenda instead to cover for the sweetness)
• 4 tsp. Caribbean jerk or blackening seasoning (I used Jamaican Jerk Seasoning )
• 1 cup reduced sodium chicken broth (I used 1/2 packet of chicken marinade powder w/ water instead)
• 2 bay leaves or 1/2 tsp. Old Bay seasoning (I used the Old bay)
• 4 boneless, skinless chicken breast halves (1-1 1/4 lbs.)
• 1 lime
• 1 15 1/2 oz. can black beans, drained and rinsed
• 1/4 tsp. salt, or to taste

Directions

1. Heat a large deep skillet. Add oil, then onion. Cook for 5 minutes, stirring frequently. Stir in sweet potato. Sprinkle 2 tsp. seasoning mix over the veggies; cook for 1 minute. Add broth and bay leaves (or Old Bay). Simmer, stirring occasionally, for 10 minutes.

2. Preheat broiler. Sprinkle remaining 2 tsp. seasoning over both sides of chicken. Coat with cooking spray. Broil 4 to 5 inches from heat til chicken is cooked through, about 4 to 5 minutes on a side. You can also do this in a grill pan or even a skillet.

3. Grate enough lime zest to measure 1/2 tsp.; cut lime into wedges. Stir zest, black beans and salt into the sweet potato mixture. Continue cooking for 4 to 5 minutes til potatoes are tender. If bay leaves have been used, remove them before serving. Transfer sweet potato mixture to four plates; top with chicken and serve with lime wedges.

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