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Mexican Chicken and Sweet Potato Skillet

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Mexican Chicken and Sweet Potato Skillet is a one-pan, flavorful meal that combines tender chicken, roasted sweet potatoes, black beans, and a savory spice blend. Topped with melted cheddar cheese and fresh cilantro, this dish is perfect for busy weeknights or any time you’re craving a healthy, satisfying meal with bold, zesty flavors.

Ingredients

For the Spice Blend:

1 tbsp paprika

2 tsp ground cumin

1 tsp chili powder

1 tsp dried oregano

1 tsp garlic powder

1/2 tsp sea salt

1/4 tsp ground black pepper

For the Chicken and Veggies:

1 sweet potato, peeled and diced

1 tbsp olive oil

1 lb skinless, boneless chicken breasts, diced

1 yellow onion, finely chopped

1 cup cherry tomatoes, halved

15 oz can black beans, drained and rinsed

4 oz can diced green chiles

1/2 cup salsa

1/2 lime, juiced

1/2 cup cheddar cheese, grated

For the Topping:

Fresh cilantro, chopped

Instructions

  1. Prepare the Sweet Potatoes:

    • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and sauté for about 8-10 minutes, stirring occasionally, until tender and slightly browned. Remove from the skillet and set aside.

  2. Cook the Chicken:

    • In the same skillet, add the diced chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Once cooked, remove the chicken from the skillet and set aside with the sweet potatoes.

  3. Sauté the Onion:

    • In the same skillet, add the chopped onion and cook for 2-3 minutes until softened and translucent. Add the halved cherry tomatoes and cook for an additional 2 minutes until softened.

  4. Add the Spice Blend:

    • In a small bowl, combine paprika, cumin, chili powder, oregano, garlic powder, salt, and black pepper. Add the spice blend to the onions and tomatoes, stirring well to coat. Cook for 1-2 minutes until fragrant.

  5. Combine Everything:

    • Return the cooked chicken and sweet potatoes to the skillet. Add black beans, diced green chiles, salsa, and lime juice. Stir everything together and cook for an additional 3-4 minutes, until heated through and the flavors have melded.

  6. Add the Cheese:

    • Sprinkle the grated cheddar cheese over the top of the skillet. Cover and cook for an additional 2-3 minutes until the cheese is melted and bubbly.

  7. Serve:

    • Remove from heat and sprinkle with fresh chopped cilantro. Serve directly from the skillet for a cozy, flavorful meal.

Notes

Spicy Kick: Add some sliced jalapeños or a dash of hot sauce for extra heat.

Add More Veggies: Include additional vegetables like bell peppers, zucchini, or corn for more color and nutrition.

Cheese Alternatives: Swap cheddar for Monterey Jack, Pepper Jack, or a dairy-free cheese for a lactose-free version.

Find it online: https://familydinnercooking.com/mexican-chicken-and-sweet-potato-skillet/