CHICKEN SWEET POTATO SKILLET

CHICKEN SWEET POTATO SKILLET 1 tablespoon olive oil 2 medium sweet potatoes, cubed (about 1/2 inch cubes) 1/2 medium onion, finely chopped 1 garlic clove, minced 2 cups cubed cooked chicken 1 can (15 ounces) black beans, rinsed and drained 1 medium zucchini, chopped 1 cup reduced-sodium chicken broth 1 cup salsa 1/2 large sweet red pepper, chopped 1 teaspoon ground cumin 1 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper Optional: sour cream and minced fresh cilantro In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings. Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.