Spicy Chicken with Black Bean, Cranberry, and Sweet Potato Salsa

Ingredients

• 4 Tbs. canola oil
• 2 medium sweet potatoes, peeled and cut into 1/2-inch dice
• 1/4 cup finely diced red or Vidalia onion
• Kosher salt
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/8 tsp. cayenne
• 4 boneless, skinless chicken breast halves
• 1 large clove garlic, mashed to a paste
• 1 tsp. finely grated lime zest
• 2-1/2 Tbs. fresh lime juice
• 1 15-oz. can black beans, rinsed
• 1/4 cup dried cranberries
• 1/4 cup chopped fresh cilantro
• Freshly ground black pepper

Directions

1. Combine 1 tsp. salt with the chili powder, cumin, and cayenne in a small bowl. Roast sweet potatoes and onion on foil lined pan, *425 oven, 20-30 minutes. Mix potatoes and onions with 4TBSP. olive oil and above spice mix. When Potatoes are tender, remove from oven. Add Craisins, beans, Lime juice and zest, cilantro, and garlic.

2. Butterfly each chicken breast by slicing it horizontally almost but not entirely in half so you can open it like a book. ( Kosher salt, 1 tsp. chili powder, 1/2 tsp. ground cumin, 1/8 tsp. cayenne) Rub the spices all over.

3. Lightly oil a broiler pan, put the chicken on it, and broil, flipping once, until just cooked through, 5 to 6 minutes total.

4. nutrition information (per serving):

5. Calories (kcal): 480, Fat (kcal): 20, Fat Calories (g): 180, Saturated Fat (g): 2, Protein (g): 34, Monounsaturated Fat (g): 11, Carbohydrates (mg): 43, Polyunsaturated Fat (mg): 5, Sodium (g): 640, Cholesterol (g): 75, Fiber (g): 8,

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