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Mexican-Style Chicken, Sweet Potato, and Black Bean Skillet

Mexican-Style Chicken, Sweet Potato, and Black Bean Skillet
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Experience the vibrant flavors of Mexico with this Mexican-Style Chicken, Sweet Potato, and Black Bean Skillet. This one-pan meal combines tender chicken, hearty sweet potatoes, and protein-packed black beans for a nutritious and satisfying dish. Ready in just 25 minutes, it’s perfect for busy weeknights or leisurely weekends. The customizable nature allows you to adjust spices and toppings to cater to your taste. Whether serving the family or entertaining friends, this skillet meal is sure to impress!

Ingredients

Scale
  • 2 tsp light olive oil
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • ½ tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • ½ tsp salt
  • Freshly ground black pepper to taste
  • ½ cup white onion, chopped
  • 3 garlic cloves, minced
  • 1 sweet potato, peeled and diced
  • 1 cup grape tomatoes, quartered
  • 15 oz can black beans, drained and rinsed
  • 4 oz can green chiles with juice
  • ⅓ cup medium salsa (or your favorite)
  • Juice of ½ lime
  • ½ cup cheddar cheese, shredded
  • Freshly chopped cilantro

Instructions

  1. Place the sweet potato cubes in a microwave-safe dish. Add ½ cup of water. Cook in the microwave for about 4 minutes until mostly cooked but still firm.
  2. In a bowl, season the chicken cubes with salt, freshly ground black pepper, chili powder, cumin, and oregano. Mix well so that each piece is coated evenly.
  3. Heat a large skillet over medium-high heat. Add light olive oil. Once hot, add seasoned chicken pieces. Brown them for about 3-4 minutes. Then add chopped onion and minced garlic. Sauté until onions become translucent (around 2 minutes).
  4. To the skillet, add pre-cooked sweet potatoes along with black beans, quartered tomatoes, green chiles (with juice), lime juice, and salsa. Cook everything together for an additional 3 minutes to heat through and combine flavors.
  5. Remove from heat once heated through. Top with shredded cheddar cheese. Cover with a lid briefly until cheese melts. Serve hot with fresh cilantro sprinkled on top.

Nutrition

Find it online: https://cookingwithallison.com/mexican-style-chicken-sweet-potato-and-black-bean-skillet/