Jamaican Chicken Breast with Mashed Sweet Potatoes

Ingredients

1	1	small sweet potato (about 6 oz.)
4 oz	120 g	chicken breast half, boneless, skinless (about 4 oz.)
1 tsp	5 ml	vegetable oil
1 tsp	5 ml	Caribbean jerk seasoning - OR 1/2 tsp (5 ml) of allspice, 1/4 tsp (1 ml) each dried thyme and garlic powder and 1/2 tsp (2 ml) brown sugar and a pinch of cayenne
1/2 cup	125 ml	black beans, canned, rinsed and drained
1/2 cup	125 ml	tomato, chopped
1/4 cup	50 ml	chicken broth, reduced-sodium
1 tbsp	15 ml	sliced green onions
1 tsp	5 ml	soft margarine

Directions

Scrub potato. Trim ends. Prick skin in several places with fork. Place in shallow microwave-safe dish. Microwave, loosely covered, for 4 to 5 minutes or until very tender, turning dish every 2 minutes. Let potato stand until cool enough to handle.
Meanwhile, brush chicken on both sides with oil. Rub jerk seasoning on both sides of chicken.
In small nonstick skillet coated with cooking spray, cook chicken over medium-low heat about 6 minutes or until lightly browned, turning once. Add beans, tomato and broth to skillet. Bring to boiling. Reduce heat. Cover and simmer for about 5 minutes or until chicken is no longer pink. Stir onions into bean mixture.
Meanwhile, use spoon to scoop pulp from potato. Slightly mash potato. Stir in margarine. Return to microwave-safe dish. Microwave, loosely covered, about 1 minute or until heated through. Spoon onto serving plate. Top with chicken and vegetables.
Serve immediately.

Serving Size

Makes 1 serving

Nutrition Info