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In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken, and cook until no longer pink in the middle (roughly 8-10 minutes).
Remove the chicken from the pan and place on a clean plate.
Add the sweet potato, bell peppers, red onion, chili powder, cumin, salt, chicken stock and lime zest.
Cover and bring to a simmer. Simmer (covered) for 15-20 minutes, stirring 2-3 times, until sweet potatoes are soft and cooked through. If the pan becomes dry, add more chicken stock.
Add the black beans and cooked chicken breast, and cook 2 or so minutes until heated through.
Serve with suggested toppings.
Leftovers may be stored in the fridge in an air tight container for up to 4 days.