ONE SKILLET • PREP 15 MIN • COOK 30–35 MIN • SERVES 4
What you’ll need
1½ pounds boneless, skinless chicken breasts, cut into 4 cutlets about ½ inch thick
1¼ pounds sweet potatoes (about 2 medium), scrubbed (or peeled) and cut into ½-inch cubes
2 teaspoons ground cumin and 1 teaspoon smoked paprika
1¼ teaspoons kosher salt, ½ teaspoon black pepper
1 tablespoon olive oil,
3 tablespoons unsalted butter
2 limes
1 ripe but firm avocado, diced
1 cup cherry tomatoes, quartered (or 1 medium tomato, seeded and diced)
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
How to make it
1. Prepare the chicken.
Pat the cutlets dry. Mix 1½ teaspoons cumin, ¾ teaspoon smoked paprika, ¾ teaspoon salt and all the black pepper. Rub the seasonings over both sides of the chicken. If your chicken breasts are thick, slice them horizontally first so all four pieces are close to ½ inch thick.
2. Throw it on the skillet.
Heat the skillet over medium heat with some olive oil. Once the pan is warm, add 1 tablespoon unsalted butter. When it melts and begins to foam, add two cutlets without crowding. Cook roughly 3–4 minutes per side, adjusting the heat if the butter browns too quickly.
Check the thickest part with a thermometer; chicken must reach 165°F.