Chicken and Sweet Potatoes

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  • 2 cups diced sweet potatoes
  • 1 red bell pepper, diced
  • 1 cup rice
  • 1/2 cup olive oil
  • Kosher salt and pepper to taste
  • ½ cup fresh lime, juiced
  • 1 teaspoon cumin
  • 8 ounces cooked shredded chicken
  • 2 cups frozen corn, thawed
  • 1 can black beans
  • ½ cup cilantro



Preheat oven to 400 degrees.  Place the sweet potatoes and bell pepper on a baking sheet.  Drizzle with olive oil, salt and pepper.  Roast until softened and slightly browned, around 20 minutes.

Place rice in a small pot.  Add 2 cups of water and a pinch of salt.  Cover and simmer until the water is absorbed and the rice is cooked, about 20 minutes.

In a small bowl mix the lime juice, grapeseed oil and cumin together.

In a large bowl, combine the rice, sweet potatoes, bell pepper, chicken, corn and black beans.  Pour the cumin mixture and cilantro and mix gently until well combined.


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