Hearty Mexican Chicken Sweet Potato and Black Bean Skillet – Cooking With Laura

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 medium sweet potatoes, diced into ½-inch cubes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup chicken broth
• 1 lime, juiced
• Fresh cilantro, chopped (for garnish)
• Avocado slices (for serving, optional)
• Sour cream (for serving, optional)