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Home > Recipes from Maine-ly Drizzle > Lunch/Brunch/Dinner > Caribbean Chicken
Caribbean Chicken

Difficulty Level: Medium-Prep Time:5 minutes-Cook Time:35 minutes-Total Time:40 minutes
Serving size: 4
4 teaspoons, divided Cinnamon Chile Rub
2 teaspoons olive oil
1 medium onion, chopped
1 medium sweet potato, unpeeled, cut into 1/2-inch chunks
1 cup vegetable broth, more if needed
4 boneless, skinless chicken breast halves (1 lb. total)
1 lime
1 can (15 ounce) black beans, rinsed and drained
Sea Salt to taste
Directions:
1. Heat oil in large skillet over medium-high heat.
2. Add onion; cook 5 minutes or until soft stirring frequently.
3. Stir in sweet potato. Sprinkle 2 teaspoon Cinnamon Chili Rub over vegetables; cook 2 minutes.
4. Add broth; simmer 10 minutes stirring occasionally. Add more broth if mixture becomes too dry.
5. Meanwhile, spray grill pan with nonstick cooking spray; heat over medium heat 3 minutes.
6. Sprinkle remaining 2 teaspoon Cinnamon Chile Rub over chicken.
7. Place chicken into pan, cook 4 to 5 minutes per side or until chicken is no longer pink.
8. Grate zest of lime; cut lime into quarters.
9. Stir zest, black beans and salt into the sweet potato mixture.
10. Continue cooking until sweet potato is tender, about 4 to 5 minutes.
11. Transfer sweet potato mixture to 4 plates; top with chicken and serve with lime wedges.