Chicken and Black Bean Chili

1 Serving

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

Nutritional Information










1 chicken breast fillet (~160g) 

1 can of black beans (drained) (~240g)

1 ½ tbsp olive oil

½ medium sweet potato

1 can of diced tomatoes

70 g sweet corn

1 onion

350 g vegetable broth

1 ½ tsp cumin

1 ½ tsp paprika 

½ tsp chilli pepper

2 tsp garlic powder

1 ½ tsp salt

1 ½ tsp black pepper

10 g fresh cilantro (optional) 


1) To start, preheat the oven to 425°F (220°C). Line a baking pan with parchment paper.  

2) Coat the chicken in olive oil and cover with half of the spice to season make sure to cover entirely. Bake the chicken for about 18-20 or until thoroughly cooked through where internal temperature is 165°F (75°C).

3) While the chicken is cooking, peel and chop the onion. Wash and peel the sweet potato and cut into medium size cubes.

4) In a medium pot heat olive oil at medium heat until warm. Add the onion and potato to the pot and cook for about 4-5 minutes stirring occasionally.

5) Stir in the canned tomatoes and vegetable broth. Let simmer for about 4 minutes.