Jalapeño Chili Chicken over Roasted Veggies & Black Bean Jumble
Shared with me by: Ben (son)
Our son Ben made this for us when we visited him May 2022.
Amazingly good!
Ingredients
- 2 sweet potatoes (med-large)
- 2 jalapeño peppers
- 1/2 oz. cilantro
- 2 Tbls. Southwest spice blend (see Sub Section for recipe)
- canola oil (for veggies and chimichurri)
- 2 t. chili powder
- 2 medium red onions (1 pickled & 1 roasted)
- 2 limes
- 2 (15 oz.) cans black beans, drained
- 4 chicken breasts
- 1 t. white sugar (for pickled onion)
Southwest Spice
- 4 t. garlic powder
- 2 t. cumin
- 2 t. chili powder
Instructions
Dice sweet potatoes into 1/2 inch pieces
Halve, peel and cut half the onion into 1/2-inch thick wedges. Thinly slice remaining onion.
Slice 3/4 of jalapeño into 1/2-inch rounds; mince remaining jalapeno (take seeds out)
Halve 1 lime and mince cilantro. Set aside
Drain and rinse beans, pat dry. Set aside.
Roast Veggies: In a medium bowl, toss sweet potato, onion wedges and sliced jalapeño with a drizzle of oil and half (1 tablespoon) of the SW spice, salt and pepper. Spread veggies out on a baking sheet, lined with foil for easy clean up. Roast at 425 degrees on top rack until tender, about 20-25 minutes.
Pickle Onions: While potatoes are roasting, in a small microwave-safe bowl, combine juice from half a lime, salt, 1 t. white sugar and 2 Tbls. water. Stir in sliced onion. Cover with plastic wrap and microwave for 1 minute.
Chimichurri: In a separate small bowl, combine 2 teaspoons pickling liquid from onion, a large drizzle of oil and squeeze of lime juice to taste. Stir in cilantro and a pinch of jalapeño to taste. Season generously with salt.
Cook Chicken: Once veggies have roasted 15 minutes, pat chicken dry with paper towels. Season all over with remaining SW spice, salt and pepper. Heat a drizzle of oil in a large pan over med-high heat. Add chicken and cook until browned and cooked through (3-5 minutes per side). Transfer to cutting board and cover lightly with foil to rest.
Make Jumble: Heat another drizzle of oil in same pan over med-high heat. Add the 2 t. chili powder and cook until fragrant (30 seconds). Add beans and 1-2 Tbls. water; season with salt and pepper. Cook until beans are warmed through 3-5 minutes. Stir in roasted veggies and season with salt and pepper.
To Serve: Thinly slice chicken crosswise.
Divide roasted veggie and black bean jumble among 4 plates. Top each plate with a sliced chicken breast and drizzle with chimichurri. Garnish with as much pickled onion (draining first) as you like. Cut 4 remaining lime into wedges and serve on the side.
NOTE: Serves 4