MEXICAN CHICKEN, SWEET POTATO, AND BLACK BEAN SKILLET
This Mexican chicken, sweet potato, and black bean skillet is a hearty, flavorful, and nutritious one-pan meal. Packed with protein, vegetables, and bold Mexican spices, it’s perfect for a quick weeknight dinner or meal prep.
Ingredients
- 1 lb 450g boneless, skinless chicken breasts, diced
- 2 medium sweet potatoes peeled and diced
- 1 can 15 oz black beans, drained and rinsed
- 1 small onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- ¼ cup chicken broth or water
- Optional: chopped cilantro and lime wedges for garnish
Instructions
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.
- Cook Vegetables: In the same skillet, add onions, bell pepper, and garlic. Sauté for 2–3 minutes. Add sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
- Simmer: Add chicken broth, cover, and cook for 10–12 minutes until sweet potatoes are tender.
- Combine: Stir in black beans and cooked chicken. Heat through for 2–3 minutes.
- Serve: Garnish with chopped cilantro and lime wedges if desired. Serve warm.
Notes
- Make Ahead: Can be prepped ahead by chopping vegetables and storing in the fridge; cook fresh when ready.
- Flavor Variations: Add corn, diced tomatoes, or avocado for extra texture and flavor.
- Serving Suggestions: Serve with rice, tortillas, or enjoy as a one-pan meal.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop or microwave.