Yield: 4 servings 


  • 1-2 sweet potatoes, peeled and cut into ½ inch chunks

  • 2 tsp. canola oil

  • 1 cup chopped onion

  • ¾ pound boneless, skinless chicken breast, cut into ¾ inch chunks

  • 3 cloves garlic, minced

  • 2 tsp. chili powder

  • 1 can (14 ½ ounces) diced fire- roasted tomatoes, undrained

  • 1 can low sodium kidney or pinto beans, drained

  • ½ cup chipotle or jalapeno salsa


1. Place sweet potatoes in large saucepan and add enough water to cover. Bring to boil. Reduce heat; simmer 5 minutes or until almost tender. Drain sweet potatoes; set aside. Heat oil in large saucepan over medium heat. Add onion; cook and stir 5 minutes.

2.Add chicken, garlic and c1.hili powder; cook 3 minutes, stirring frequently. Add tomatoes, beans, salsa and sweet potatoes; bring to boil over high heat. Reduce heat; simmer uncovered 10 minutes or until chicken is cooked.

Nutrition Information:

Calories: 258;         Total fat: 1g;               Saturated fat: 1g;

Carbohydrates: 34g;           Fiber: 7g;           Sodium: 496