Avocado Pepper Jack Chicken with Sweet Potato Black Bean Hash

I just can’t stay away from making Mexican dishes.  We ate Mexican food 3 nights in a row this past weekend!  We enjoyed this, so I had to share the recipe.

This meal would serve 4 people.

Avocado Pepper Jack Chicken

• 2 chicken breasts, sliced in half to make them thinner
• 3 tsp taco seasoning (I used the homemade version I made for our Superbowl nachos)
• Juice of 1 lime
• olive oil
• 1/2 avocado, cut into thin slices
• 4 oz pepper jack cheese, grated

Season the chicken breasts with the lime juice and taco seasoning.  Preheat oven to 350.  Heat a large nonstick sauté pan to just over medium heat.  Add a couple teaspoons of olive oil.  Once the pan is hot, cook the chicken until browned on both sides.

Remove the pan from the heat.  Place slices of avocado and the chicken, then top each piece with pepper jack.  Place in the oven and cook until the cheese is melted and the chicken is cooked through.  Serve over the hash (recipe below).

We added tomatoes and a little cilantro.  This is also great with sour cream and salsa.

This can be prepped ahead of time.  You could chop and slice the vegetables, grate the cheese, slice the chicken, and even season it ahead of time. 

Sweet Potato Black Bean Hash

• 2 Tbsp olive oil
• 1/2 sweet onion, very small dice
• 1 jalapeño, seeds and membrane removed, very small dice
• 1 garlic clove, minced
• 3 sweet potatoes, peeled, small dice
• 1 can black beans, drained and rinsed
• 1/2 tsp chili powder
• 3/4 tsp cumin
• 3/4 tsp salt
• pinch black pepper
• 2 Tbsp chopped cilantro

Heat olive oil in a large nonstick sauté pan to medium heat.  Add onion, garlic, and jalapeño and cook until the onions are starting to soften (look more translucent).  Add the sweet potato, toss, and cook until starting to brown.  To achieve this, do not stir too often.

Once they have started to brown, reduce the heat slightly to help the potatoes cook through.  Once they are almost all the way cooked (softer), add the black beans and seasoning.  Let cook for a few more minutes – it took about 30 minutes total for the potatoes to be cooked.  Then add the cilantro right before serving.

Serve with the chicken mentioned above.  This would also be a great side to eggs for brunch as well.

Enjoy!

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