Mexican Chicken, Sweet Potato, and Black Bean Skillet

Ingredients:
2 tbsp olive oil
2 chicken breasts, diced
1 medium sweet potato, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 red bell pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
1 tsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper to taste
1/2 cup corn kernels (frozen or fresh)
1/4 cup fresh cilantro, chopped (optional)
Lime wedges (for serving)
Shredded cheese (optional, for garnish)
Instructions:
Cook the sweet potato:

Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced sweet potato and cook for about 8-10 minutes, stirring occasionally, until tender and lightly browned. Remove from the skillet and set aside.
Cook the chicken:

In the same skillet, add another tablespoon of olive oil. Season the diced chicken with salt, pepper, cumin, chili powder, and smoked paprika.
Cook the chicken over medium-high heat for about 5-7 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside with the sweet potato.
Sauté the vegetables:

Add the onion, bell pepper, and garlic to the skillet. Cook for about 3-4 minutes, until softened and fragrant.
Stir in the black beans and corn, and cook for another 2-3 minutes until heated through.
Combine everything:

Return the cooked chicken and sweet potatoes to the skillet. Stir to combine and heat everything through. Taste and adjust seasoning with salt, pepper, or extra spices if needed.
Serve:

Garnish with fresh cilantro and a squeeze of lime juice. Optionally, sprinkle with shredded cheese before serving.