Someone left a really unnecessary comment on my blog the other week. It was something like “the original recipe is so much better.”
Um, okay. RUDE.
But I am sure the nastygram was true – what recipe ISN’T better when made with heavy whipping cream? The stuff is heavenly…and a whopping 50 calories per TABLESPOON (pure butter is 100 calories for reference). No denying it: heavy whipping cream is DIVINE.
But, on this here little blog of mine, I try to keep things on the healthy side. As a dietitian for the past 10 years, I almost cringe hearing the word “healthy” at times. People assume x, y, and z about what constitutes “healthy” and it’s really a very individualized meaning and hence why I like to think I have great job security.
But I generally consider “healthy” for me to be calorie-conscious and plentiful in vegetables, fruits, and/or another form of from-the-ground, unprocessed fiber. I’ll add to this definition that “healthy” usually involves color, variety, macronutrient balance, and deliciousness, of course.
Bonus points for a meal that my kids will enjoy, too! Because family meal time is a part of being healthy (to me). Thankfully they’re not picky and probably like most kids, they are most agreeable to eating vegetables when they’re presented in new and different ways. With the exception of steamed broccoli – they eat SO much broccoli (#winning).
With lots of flavor and fiber, this one pot wonder has it all. Par-cooking the sweet potato (BRILLIANT. Why have I never done this!?) makes this recipe the perfect weeknight meal that pleases the whole family. Mark RAVED about this recipe, the kids gobbled it down, and I was pleased with the result and the super quick clean-up. It will be making a reappearance soon!
- 1 large sweet potato
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp ground black pepper
- 2 tsp extra-virgin olive oil
- 1½ lbs boneless, skinless chicken breasts, cut into bite sized pieces
- ½ cup diced yellow onion
- 1 cup cherry tomatoes, halved
- 15 oz can black beans, drained and rinsed
- 4 oz can diced green chiles
- ½ cup enchilada sauce
- ½ cup shredded cheddar cheese
- ½ lime, juiced
- ¼ cup chopped cilantro (optional)
- Cut the sweet potato in half lengthwise and place on a plate with 1-2 tablespoons of water. Cover loosely with plastic wrap and microwave for 3-4 minutes, careful to soften rather than cook. Allow to cool slightly before peeling and dicing.
- Meanwhile, combine the cumin, chili powder, oregano, garlic powder, and pepper in a small dish; mix well.
- Heat the olive oil in a large, deep nonstick skillet over medium-high heat. Once hot, add the chicken and sprinkle with half the spice blend. Cook for 3 minutes; add the onion and cook until chicken is cooked through, about 5-6 minutes.
- Lower the heat to medium and add in the remaining spice blend, prepared sweet potato, cherry tomatoes, black beans, green chiles, and enchilada sauce. Stir together and cook until the mixture is heated through, approximately 2-3 minutes.
- Squeeze the lime juice over the top and finish with the shredded cheese. Cover with a lid or lay a piece of foil on top of the skillet until the cheese has melted. Garnish with cilantro and serve.
Weekly Menu: November 18th – 21st
- Sunday: leftover Slow Cooker Chicken Enchilada Soup
- Monday: whole wheat pasta with turkey meatballs, steamed broccoli
- Tuesday: leftover White Chicken Chili with sauteed zucchini
- Wednesday: leftover tacos/taco salads
- Thursday: TBD – mom’s in charge for Thanksgiving!