In a large skillet, heat up the 2 tablespoons of olive oil over medium heat. A hot pan will help ensure that the chicken gets a nice golden-brown crust.

Once the oil is shimmering, add the 1 lb of cubed chicken breasts. Season them with salt and pepper. Sauté the chicken for about 5-7 minutes, until browned and almost cooked through. Stir occasionally.

Next, toss in 4 minced garlic cloves and the ½ medium diced red onion. The aroma at this point will whisk you away. Cook for another 2-3 minutes until fragrant and the onions become slightly translucent.

Sprinkle in your 1 tablespoon of chili powder, 1 tablespoon of sweet paprika, 1 teaspoon of smoked paprika, ½ teaspoon of dried oregano, 1 tablespoon of ground cumin, and ¼ teaspoon of cayenne pepper. Stir well to coat the chicken evenly. This mix is what sets this dish apart!

Time to add those beautiful veggies. Toss in the 1 diced green bell pepper, 1 diced red bell pepper, and the 1 chopped sweet potato. Give it a mix and let them cook together for about 5 minutes, stirring occasionally.

Pour in the ½ cup of low-sodium chicken broth. This not only adds moisture but helps to steam the sweet potatoes, allowing them to cook through without becoming mushy.

Now it’s time to awaken those flavors! Add in the zest of 2 limes and bring the mixture to a gentle simmer. Cover the skillet and let it cook for 15-20 minutes. You want the sweet potatoes to become fork-tender.

Once cooked, check the chicken for doneness. If everything looks good, stir in the 1 can of black beans until heated through. Finally, finish the dish with ¼ cup of chopped fresh cilantro to brighten it up.