Boil a pot of water large enough for the green beans.
Meanwhile, chop the salsa ingredients. Chop mango & pepper into ¼ inch pieces. Chop onion & cilantro finely. Combine all in bowl & set aside.
Microwave the sweet potatoes on the baked potato setting.
Finish chopping the salsa if you haven't.
Boiling the Green Beans
When water is at a rapid boil, add green beans & boil 4-5 mins. Immediately drain and rinse thoroughly in cold water.
Cooking the Chicken
Heat the skillet on a medium heat. Mix the spices together in a small bowl, then heavily season the chicken.
Add the butter and oil to the skillet (butter for flavor and oil so butter doesn't burn). Lay the chicken in the skillet and cook about 4 minutes each side, or until the sides are white. Remove chicken from skillet and set on a plate to rest.
Finishing the Green Beans
Return the skillet to the heat and add the green beans to the hot skillet. Cook 2-3 mins, stirring each minute. Sprinkle w/ salt.
Assembling the Plate
Place potatoes on serving plates and cut them open. Add butter & sprinkle w/ salt.
Cut the chicken into cubes or shred it and place inside the potato. Top w/ salsa.
Drizzle 1 Tbsp of honey over all if you can spare those carbs (they're already included in the count). Squeeze lime over chicken.