Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 519
- Sugar: 6g
- Sodium: 560mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 110mg
