I love this recipe because it’s healthy, filling, and full of fresh flavor. The sweet potatoes bring a natural sweetness that pairs beautifully with the smoky spices, while the lime juice and salsa add just the right amount of zest. I also like that it’s ready in under 30 minutes — perfect for a busy weeknight. Plus, it’s versatile enough to serve as a main course, taco filling, or meal prep option for the week.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 1 (15 oz) can black beans, drained and rinsed 1 (4 oz) can green chiles with juice ⅓ cup medium salsa (or your favorite variety) Juice of ½ lime ½ cup cheddar cheese, shredded Freshly chopped cilantro, for garnish
Directions
I start by placing the diced sweet potatoes in a microwave-safe dish with ½ cup of water. I microwave them for about 4 minutes until they’re mostly cooked but still firm.
I season the chicken cubes with salt, pepper, chili powder, cumin, and oregano.
I heat a large skillet over medium-high heat and add the olive oil. Once hot, I add the seasoned chicken and brown it for 3–4 minutes.
I stir in the chopped onion and minced garlic, cooking for about 2 minutes until the onion becomes translucent and fragrant.
I add the sweet potatoes, black beans, grape tomatoes, green chiles, salsa, and lime juice. I stir everything together and let it cook for about 3 minutes so the flavors can blend and the ingredients warm through.
I remove the skillet from heat and sprinkle the shredded cheddar cheese over the top. I cover the pan with a lid for a minute or two until the cheese melts.
I finish it off with freshly chopped cilantro and serve it warm.
Servings and Timing
This recipe makes 4 servings. Prep time is about 15 minutes, cook time 10 minutes, for a total of 25 minutes. Each serving contains approximately 519 calories.
Variations
I sometimes use ground chicken or turkey instead of diced chicken breast for a faster option. When I want extra heat, I add jalapeño slices or use spicy salsa. For a vegetarian version, I skip the chicken and add extra beans or corn. I also like topping it with diced avocado, Greek yogurt, or a drizzle of hot sauce for more flavor and creaminess. It’s also great served inside tortillas or over rice for a heartier meal.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm portions in a skillet over medium heat or microwave for about 1–2 minutes. If the mixture thickens, I add a splash of water or lime juice to bring back the moisture. It also freezes well — I freeze it in meal-size portions for up to 2 months and reheat straight from frozen when I need a quick meal.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I sometimes use boneless, skinless thighs for extra flavor and tenderness.
How can I make it spicier?
I add cayenne pepper, diced jalapeños, or a spicy salsa for more heat.
Can I roast the sweet potatoes instead of microwaving them?
Absolutely — roasting gives them a caramelized flavor. I roast them at 400°F for about 20 minutes.
What type of salsa works best?
I like using medium or smoky chipotle salsa, but any favorite variety works.
Can I make it dairy-free?
Yes, I simply skip the cheese or use a dairy-free alternative.
Can I prep this ahead of time?
Definitely. I chop and season everything ahead so I can cook it quickly during the week.
Is this recipe gluten-free?
Yes, as long as all ingredients (especially the ranch seasoning or salsa) are certified gluten-free.
Can I add corn to this recipe?
Yes, I often add about ½ cup of frozen or fresh corn for sweetness and texture.
How do I keep the chicken juicy?
I avoid overcooking it — once it’s golden on the outside and white inside, I add the other ingredients.
What can I serve with this dish?
I love serving it with tortillas, rice, guacamole, or a side salad for a complete meal.
Conclusion
This Mexican-Style Chicken, Sweet Potato, and Black Bean Skillet is one of my favorite one-pan dinners. I love how it’s hearty, colorful, and bursting with fresh flavor from the spices, salsa, and lime. It’s quick to make, easy to clean up, and perfect for weeknights when I want something wholesome but still satisfying. Every bite tastes like comfort and warmth with a zesty Mexican flair.
A vibrant one-pan meal featuring tender chicken, sweet potatoes, black beans, and zesty Mexican spices. This Mexican-Style Chicken, Sweet Potato, and Black Bean Skillet is hearty, colorful, and packed with fresh flavor — perfect for busy weeknights or meal prep.
Ingredients
2 tsp light olive oil
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
1/2 tsp salt
Black pepper, to taste
1/2 cup white onion, chopped
3 garlic cloves, minced
1 sweet potato, peeled and diced
1 cup grape tomatoes, quartered
1 (15 oz) can black beans, drained and rinsed
1 (4 oz) can green chiles with juice
1/3 cup medium salsa
Juice of 1/2 lime
1/2 cup shredded cheddar cheese
Fresh cilantro, chopped (for garnish)
Instructions
Place diced sweet potatoes in a microwave-safe dish with 1/2 cup water. Microwave for 4 minutes until mostly cooked but still firm.
Season chicken cubes with salt, pepper, cumin, chili powder, and oregano.
Heat olive oil in a large skillet over medium-high heat. Add chicken and brown for 3–4 minutes.
Add chopped onion and garlic; cook for 2 minutes until fragrant and translucent.
Add sweet potatoes, black beans, tomatoes, green chiles, salsa, and lime juice. Stir and cook for 3 minutes until heated through and flavors blend.
Remove from heat and sprinkle with shredded cheddar cheese. Cover the skillet for 1–2 minutes to melt the cheese.
Garnish with fresh cilantro and serve warm.
Notes
Substitute ground chicken or turkey for a faster variation.
Use roasted sweet potatoes for deeper flavor.
Add corn, jalapeños, or avocado for extra texture and spice.
Omit cheese or use a dairy-free alternative for a dairy-free version.
Serve in tortillas, over rice, or as a meal-prep bowl.
