Description
A hearty one-pan Mexican-inspired skillet with tender chicken, sweet potatoes, and bold spices for a balanced and flavorful meal.
Ingredients
- Olive oil 2 tablespoons
- Boneless skinless chicken breasts 2 cut into bite-sized pieces
- Sweet potatoes 2 medium peeled and diced
- Small onion 1 finely chopped
- Garlic cloves 3 minced
- Red bell pepper 1 chopped
- Ground cumin 1 teaspoon
- Chili powder 1 teaspoon
- Smoked paprika 1/2 teaspoon
- Salt 1/2 teaspoon
- Black pepper 1/4 teaspoon
- Dried oregano 1/2 teaspoon
- Crushed red pepper flakes 1/4 teaspoon optional
- Black beans 1 cup drained and rinsed
- Corn kernels 1/2 cup
- Diced tomatoes 1/2 cup
- Fresh cilantro 1/4 cup chopped
- Lime juice from 1 lime
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat and cook sweet potatoes for 8–10 minutes until slightly tender and browned. Remove and set aside.
- Add remaining oil and cook chicken for 5–7 minutes until fully cooked and lightly golden.
- Add onion and garlic, cooking for 2–3 minutes until softened.
- Stir in bell pepper, cumin, chili powder, paprika, oregano, salt, pepper, and red pepper flakes, cooking for 2 minutes.
- Return sweet potatoes to skillet and add black beans, corn, and diced tomatoes.
- Cook for 5–7 minutes until everything is heated through and sweet potatoes are tender.
- Remove from heat and stir in cilantro and lime juice.
- Serve warm.
Notes
- Use chicken thighs for a juicier option.
- Add avocado or yogurt for extra creaminess.
- Adjust spice level by reducing chili powder or flakes.
- Store leftovers up to 4 days in the refrigerator.
- Reheat with a splash of water to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg
