Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty: Easy
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 cup corn kernels
- 1 can (15 ounces) black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
- Optional toppings: shredded cheese, avocado slices, sour cream, jalapeños, and fresh salsa
Instructions
Step 1: Prepare the Ingredients
Wash and peel the sweet potatoes before cutting them into evenly sized cubes. Dice the onion, chop the bell pepper, mince the garlic, and cut the chicken into bite-sized pieces. Drain and rinse the black beans and measure out the remaining ingredients.
Step 2: Cook the Sweet Potatoes
Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10 to 12 minutes, stirring occasionally until they become tender and lightly browned. Remove the sweet potatoes from the skillet and set aside.
Step 3: Cook the Chicken
Add the butter to the same skillet. Place the chicken pieces into the pan and season with chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and black pepper. Cook for 6 to 8 minutes until the chicken is fully cooked and lightly golden.
Step 4: Add the Vegetables
Add the diced onion and bell pepper to the skillet with the chicken. Cook for about 4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Step 5: Combine Everything
Return the cooked sweet potatoes to the skillet. Add the corn and black beans. Stir everything together until well combined and heated through, about 3 to 4 minutes.
Step 6: Finish the Dish
Squeeze fresh lime juice over the skillet and sprinkle with chopped cilantro. Stir gently to distribute the fresh flavors evenly.
Step 7: Serve
Serve immediately with your favorite toppings such as shredded cheese, sliced avocado, sour cream, jalapeños, or fresh salsa. This meal pairs wonderfully with rice, quinoa, tortillas, or a crisp green salad.
Recipe Tips
- Cut the sweet potatoes into equal-sized cubes for even cooking.
- Avoid overcrowding the skillet to help the chicken brown properly.
- Add extra chili powder or diced jalapeños if you enjoy spicy food.
- Rotisserie chicken can be substituted to save time.
- Leftovers store well in an airtight container in the refrigerator for up to four days and reheat beautifully for meal prep.
Variations
This recipe is easy to customize based on your preferences. Replace chicken with ground turkey or lean beef for a different flavor. Vegetarians can omit the chicken and add extra black beans or pinto beans. Brown rice or cauliflower rice can be stirred into the skillet for an even heartier meal. You can also add zucchini, spinach, or diced tomatoes for additional vegetables.
Why You’ll Love This Recipe
This Mexican Chicken and Sweet Potato Skillet is packed with lean protein, wholesome vegetables, and bold Mexican-inspired flavors. It’s naturally gluten-free, loaded with fiber, and perfect for meal preparation. Best of all, it uses one skillet, making both cooking and cleanup incredibly simple.
Nutrition Information (Per Serving)
- Calories: 420
- Protein: 34g
- Carbohydrates: 36g
- Fat: 15g
- Saturated Fat: 4g
- Fiber: 8g
- Sugar: 9g
- Cholesterol: 85mg
- Sodium: 520mg
- Potassium: 980mg
- Vitamin A: 220% DV
- Vitamin C: 70% DV
- Calcium: 8% DV
- Iron: 18% DV