What You’ll Need

  • 16 ounces raw ground chicken

  • 151g sweet potato

  • 112g canned black beans

  • 1/2 T. olive oil

  • chili powder

  • cumin

  • optional: green onion, sriracha

Peel the sweet potato and cube into 1-inch pieces for quick cooking in the skillet. Set aside the amount you’ll use. Weigh the amount of black beans you want to include in the recipe. This can vary based on your macros. Beans are a great source of fiber so you’ll want to include some, but if you’re cutting also keep in mind how many grams of carbs you’re adding with the beans. I personally like having more carbs from the sweet potato so I used about 3/4 of a serving of black beans which is less than half a cup.

Heat a skillet over medium heat and add enough olive oil to prevent the chicken from sticking to the pan. Add the chicken to the skillet, along with cumin and chili powder, and cook thoroughly until brown (internal temperature of 165 degrees). Next, add in about a half a cup of water and the sweet potato cubes. Cover and let the water come to a slow boil. Remove the cover, stir the chicken and sweet potato mixture, and lower the heat. Continuing cooking, occasionally checking the sweet potato. When the sweet potato is nearly done, stir in the black beans for the rest of the cooking time for the sweet potato and until the water has cooked off.