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

Categories: dinner

Ingredients

• 4 Tbs. canola oil; more for the broiler pan
• 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. Heat oven to 425*. Cover sheet pan with foil

2. add 2 Tbs. of the oil. Add the sweet potatoes and roast, in oven, until almost tender, about 15 minutes. Keep warm.

3. Meanwhile, combine 1 tsp. salt with the chili powder, cumin, and cayenne in a small bowl.

4. Butterfly each chicken breast by slicing it horizontally almost but not entirely in half so you can open it like a book. Rub the spices all over.

5. Position a rack about 6 inches from the broiler and heat the broiler to high.

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

7. In a medium bowl, combine the garlic, lime zest, juice, and 2 Tbs. of the canola oil. Add the potatoes and onions, black beans, cranberries, and cilantro and toss gently to combine. Keep Warm.Season to taste with salt and pepper and serve with the chicken.

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