Fall, Main plate, Spring, Summer, Winter
1-1 1/4 lb. chicken (boneless skinless breast or thighs)
4 tsp. jerk seasoning
2 lime
2 t canola oil
1 med white onion
2 med sweet potatoes - cut in 1/2" cubes
15 1/2 oz. black beans
1 c. broth (chicken or veg)
1/4 tsp. salt (or to taste)
2 leaves bay
1/4 c. yogurt (optional)
1 tbs. cilantro (chopped) (optional)
1. Zest lime to 1/2 tsp., reserve for sweet potatoes. Juice lime for marinade. Drain beans.
2. Clean chicken and put to marinate in 2-3 tsp. jerk seasoning with 1-2 Tbs. lime juice and a dash of oil (or several spritzes of cooking spray).
3. Heat a large deep skillet over medium-high heat. Add oil, then onion. Cook for 5 minutes, stirring frequently. Stir in sweet potato. Sprinkle 2 tsp. jerk seasoning over the vegetables; cook for 1 minute. Add broth and bay leaves; simmer, stirring occasionally for 5 minutes.
4. Meanwhile, preheat broiler. Broil chicken 4 to 5 inches from heat source until the chicken is just cooked through, 4 to 5 minutes per side.
5. Cut lime into quarters. Stir zest, black beans and salt into the sweet potato mixture. Continue cooking for 4 to 5 minutes, or until the sweet potato is tender. If bay leaves have been used, discard them. Transfer the sweet potato-bean mixture to 4 plates; top with chicken and serve with lime wedges. Garnish as desired - yogurt, cilantro, hot sauce, salsa.