Caribbean Chicken With Black Beans, Sweet Potato And Lime

• 2 tsp olive oil
• 1 medium white onion, chopped
• 1 medium sweet potato (8 oz) Unpeeled, cleaned well and diced
• 4 tsp Caribbean jerk seasoning
• 1 cup chicken broth
• 2 bay leaves
• 4 (4 oz) skinless, boneless chicken breast halves
• cooking oil spray
• 1 can (15-16 oz) black beans, rinsed and drained
• 1/4 tsp salt
• 1 lime
• optional condiments: Pickapeppa sauce, chutney, plain yogurt, chopped cilantro

1. Heat a large, deep skillet over medium-high heat. Add oil, then onion. Cook 5 minutes, stirring frequently. Stir in sweet potato. Sprinkle 2 tsp of jerk seasoning over the the vegetables and cook for 1 minute. Add broth and bay leaves. Simmer uncovered for 10 minutes
2. Meanwhile, sprinkle the reamaining 2 tsp jerk seasoning over the chicken. Coat chicken with cooking spray. Grill over medium coals or under your broiler in a grill pan if you have one. Cook 4-5 minutes per side. Stir black beans and salt into the sweet potato mixture. finely shred or zest enough lime peel to measure 1/2 tsp. Stir zest into bean mixture. Cut lime into 4 quarters and set aside. Continue to cook the bean mixture for 4-5 minutes or until the sweet potato is tender. Discard bay leaves. Transfer bean mixture to four plates, top with chicken and serve with lime wedges and other condiments as desired.

olive oil, white onion, sweet potato, caribbean jerk seasoning, chicken broth, bay leaves, skinless, cooking oil spray, black beans, salt, lime, condiments

Taken from www.epicurious.com/recipes/member/views/caribbean-chicken-with-black-beans-sweet-potato-and-lime-1214716 (may not work)