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Mexican Chicken Sweet Potato Skillet: A Delicious & Healthy Recipe

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A flavorful and healthy one-pan meal featuring seasoned chicken, sweet potatoes, black beans, corn, and vibrant spices. Perfect for a quick weeknight dinner!

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and pepper to taste
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 large red onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp oregano
  • Salt and pepper to taste
  • Avocado, diced
  • Cilantro, chopped
  • Lime wedges
  • Sour cream or Greek yogurt
  • Shredded cheddar cheese or Monterey Jack cheese
  • Hot sauce

Instructions

  1. Prepare the Chicken: In a medium bowl, combine the cubed chicken with 1 tablespoon of olive oil. Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until evenly coated.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if needed). Cook for 5-7 minutes, flipping occasionally, until cooked through (internal temperature of 165°F/74°C). Remove from skillet and set aside.
  3. Prepare the Sweet Potato Skillet: In the same skillet, add another tablespoon of olive oil. Heat over medium heat. Add diced sweet potatoes and red onion. Cook for 8-10 minutes, stirring occasionally, until sweet potatoes are slightly softened and onion is translucent.
  4. Add Remaining Vegetables: Add diced red and green bell peppers and minced garlic to the skillet. Cook for another 5-7 minutes, stirring occasionally, until bell peppers are tender-crisp and garlic is fragrant.
  5. Combine and Simmer: Stir in black beans, corn, and diced tomatoes and green chilies (Rotel). Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Bring to a simmer and cook for 5-10 minutes, stirring occasionally, until sweet potatoes are tender and flavors have melded. The sauce should thicken slightly.
  6. Combine and Serve: Return the cooked chicken to the skillet with the sweet potato mixture. Stir to combine. Cook for another 2-3 minutes, or until the chicken is heated through. Taste and adjust seasonings as needed.
  7. Serve: Serve hot and garnish with your favorite toppings.

Notes

  • Spice Level: Adjust the amount of chili powder and diced tomatoes and green chilies to control the spice level.
  • Vegetarian Option: Omit the chicken and add an extra can of black beans or chickpeas.
  • Add More Veggies: Feel free to add other vegetables to the skillet, such as zucchini, yellow squash, or poblano peppers.
  • Make it a Bowl: Serve the skillet over rice or quinoa for a heartier meal.
  • Make it Ahead: The sweet potato skillet can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it in a skillet or microwave before serving. You can also cook the chicken ahead of time and add it to the skillet when you’re ready to serve.
  • Freezing: This skillet freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Using Ground Chicken or Turkey: If you prefer, you can substitute ground chicken or ground turkey for the chicken breasts. Brown the ground meat in the skillet before adding the sweet potatoes and other vegetables. Drain off any excess grease before proceeding with the recipe.
  • Sweet Potato Variety: While I typically use orange-fleshed sweet potatoes, you can also use other varieties, such as white or purple sweet potatoes. The cooking time may vary slightly depending on the type of sweet potato you use.
  • Serving Suggestions: This skillet is delicious on its own, but it also pairs well with a side of cornbread or a simple salad. You can also use it as a filling for tacos or burritos.

Find it online: https://anasrecipes.com/mexican-chicken-sweet-potato-skillet/