Fall is upon us and with cool air moving in, nothing sounds better than a hearty, flavorful home-made meal! Before you start you’re weekly pot of chili, give this recipe a try!
Chicken and Sweet Potatoes with Rice and Beans
(For 4 Servings)
Prep time: 40 min
Cannot be frozen
11 oz | 2 cups sweet potato, peeled and diced
1 red bell pepper, cored, seeded and diced
2 tbsp olive oil
6 1/2 oz | 1 cup long-grain rice
3 tbsp lime juice
1 tbsp canola oil
1 tsp ground cumin
8 oz | 1 1/2 cups cooked chicken, shredded
12 oz | 2 cups canned sweetcorn, drained
17 oz | 2 cups canned black beans, drained
1 handful fresh cilantro, finely chopped, plus extra
freshly ground black pepper
1 Preheat oven to 400°.
2 Place sweet potatoes and bell pepper on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until softened and slightly browned, about 20 minutes.
3 Place rice in a small saucepan. Add 2 cups water and a pinch of salt. Cover and simmer until the water is absorbed and the rice is cooked, about 20 minutes.
4 In a small bowl, stir together the lime juice, canola oil and cumin.
5 In a large bowl, combine the cooked rice, sweet potatoes, bell pepper, chicken, sweetcorn and black beans.
6 Pour in the cumin vinaigrette and cilantro, and mix gently until well-combined. Divide between plates and garnish with more cilantro.
protein (g): 14
carbs (g): 35
fat (g): 10
fiber (g): 8