Do you ever just randomly get a craving for something super specific? I do all the time! This Southwest honey lime skillet was my craving this week. Believe it or not, these weird cravings are actually how I come up with a lot of my recipes or even remember an old recipe that I haven’t made in a while. I will be in the middle of doing something and then all of a sudden I get an idea of a meal or a combination of ingredients I want to use. Sometimes I can’t stop thinking about my idea until I make it. I love it when this happens because it gets my creative wheels turning and helps me explore new things in the kitchen. This southwest honey lime skillet wasn’t one of my wilder ideas but it is still absolutely delicious and full of yummy, fresh ingredients.
In addition to my cravings something else you should know about me is that I’m sort of a veggie addict. I love love love vegetables and am always trying to sneak more of them into our meals. My husband thinks I over do it sometimes, but oh well! I can’t always please him, right?;) More vitamins and nutrients are always a good thing in my mind. So if you’re anything like me and want to get some added veggies in, this is the perfect dish to do so. Sometimes I just throw in whatever extra veggies I have in the fridge. Some of my favorite vegetable add ins are fresh green beans, zucchini, and squash. Simply add in the extra vegetables once the sweet potatoes are about half way done and they should soften up perfectly.
Southwest Honey Lime Skillet
Print RecipeIngredients
- 1 C. uncooked quinoa or 2 C. uncooked brown rice
- 2 chicken breasts, cut into bite sized pieces (omit for vegetarian)
- Olive oil
- 2 tsp minced garlic
- 2 sweet potatoes, peeled and cut into 1 inch pieces
- 1 small red onion, diced
- 1 can black beans, drained and rinsed
- 1 ½ C. fresh corn or 1 can of corn, drained
- 1 C. cherry tomatoes, cut in half
- ½ bunch of cilantro
- 2 tsp cumin
- 2 tsp chili powder
- ½ tsp cayenne
- Juice from 2 large limes
- 3 T honey
Instructions
Cook quinoa or rice according to pack instructions. While it cooks complete the following:
If using, cook chicken breast in 1 T of olive oil and garlic in a skillet until no longer pink. Remove from pan and set aside.
In the same skillet, place 2 T olive oil, sweet potato, and red onion. Cook over medium heat for 5-7 minutes until potatoes are softened.
Add in black beans, corn, tomatoes, cilantro and spices. Cook until heated through, approx. 2 more minutes.
Add cooked chicken back into skillet.
Whisk together lime juice and honey. Pour over skillet ingredients, toss to coat.
Serve over quinoa or rice.
Notes
1. This dish is easily made vegetarian by simply omitting the chicken. 2. The low carb option is to omit rice or quinoa and eat skillet by itself.
