Mexican Chicken Breast, Roasted Sweet Potatos and Spicy Black Beans

Ingredients

• 150 g Chicken breast fillets
• 1 pcs Sweet potatoes, peeled and diced
• 120 ml Black beans, canned
• 1 tsp Cumin, ground
• 11 tsp Red paprika powder
• 2 tbsp Parsley, fresh, chopped
• 2 tbsp Lime, juiced
• 1 tbsp Olive oil
• 10 g Table salt

Method

1. Preheat the oven to 200°C (180°C fan-forced).
2. Place the chicken breast fillet on a baking sheet lined with parchment paper. Brush with olive oil and season with salt, pepper, ground cumin, and paprika.
3. Arrange the diced sweet potatoes around the chicken. Roast for 20-25 minutes, or until the chicken is cooked through and the potatoes are golden brown.
4. Heat a little olive oil in a skillet over medium heat. Add the black beans and sauté for 2-3 minutes.
5. Season with fresh parsley or cilantro, and drizzle with fresh lime or lemon juice.