Southwestern Pan-Seared Chicken

With Sweet Potato and Black Bean Salsa

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
A note about serious food allergies

We've taken everything you love about a juicy, cooked-to-perfection chicken breast and pan-seared it with our chef-blended Southwestern spice. A fresh and savory seasonal salsa filled with roasted sweet potatoes, black beans, and zesty lime makes for the perfect accompaniment. The result is comforting, fresh, and light. A perfect weeknight meal that's nourishing and satisfying.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 4 Cilantro Sprigs
  • 1 Red Onion
  • 10 oz. Sweet Potato
  • 1 Lime
  • 15½ oz. Canned Black Beans
  • 2 Boneless Skinless Chicken Breasts
  • 2 oz. Dried Cranberries
  • 1 Tbsp. Home Chef Southwest Seasoning
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Pan
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Preheat oven to 375 degrees and line a baking pan with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Coarsely chop garlic and cilantro. Cut red onion into a fine dice. Peel sweet potato and cut into a small dice. Halve lime, zesting one half. Drain and rinse black beans. Rinse chicken breasts and pat dry.

  • Step 2 - Roast the Sweet Potatoes

    Roast the Sweet Potatoes

    In a mixing bowl, add cut sweet potatoes, 1 tsp. olive oil, and a pinch of salt and pepper. Evenly coat potatoes, then place on prepared baking sheet and roast in the oven for 10-12 minutes, or until they are golden brown and tender. Remove from baking pan and cool.

  • Step 3 - Prepare the Salsa

    Prepare the Salsa

    In a large mixing bowl, combine roasted and cooled sweet potatoes, red onion, garlic, half of the cilantro, black beans, dried cranberries, and the juice of the lime to taste. Season with salt and pepper to taste. Set aside.

  • Step 4 - Pan-Sear the Chicken

    Pan-Sear the Chicken

    Rub the chicken with the Southwestern spice and a dash of salt and pepper. Heat 2 tsp. olive oil in a large pan over medium-high heat. When the oil is hot, add the chicken and cook on each side for 5-6 minutes, or until chicken is golden brown and firm to the touch. Internal temperature should be at least 165 degrees.

  • Step 5 - Plate the Dish

    Plate the Dish

    Add a portion of salsa to a plate. Place a chicken breast in the middle of the plate atop the salsa. Top the chicken with more salsa, if desired. Garnish with remaining cilantro and lime zest.