This Mexican Chicken and Sweet Potato Skillet is a bold, colorful one-pan dinner packed with lean protein, hearty sweet potatoes, and vibrant spices. It’s a wholesome, gluten-free meal that delivers big flavor with minimal cleanup, making it perfect for busy weeknights.
Why You’ll Love This Recipe
• It’s a complete meal made in just one pan
• High in protein with 41 grams per serving
• Naturally gluten-free and family-friendly
• Packed with fiber-rich beans and nutrient-dense sweet potatoes
• Ready in just 35 minutes
• Perfect for meal prep and leftovers
• Easy to customize based on your preferences
This skillet dinner balances smoky spices, tender chicken, creamy beans, and melty cheese for a satisfying and nourishing meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Spice Blend
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Chicken and Vegetables
1 medium sweet potato (about 12 ounces)
1 tablespoon olive oil
1 pound skinless, boneless chicken breasts, diced into bite-sized pieces
1 medium yellow onion, finely chopped
1 cup cherry tomatoes, halved
1 (15-ounce) can black beans, drained and rinsed
1 (4-ounce) can diced green chiles
1/2 cup salsa
Juice of 1/2 lime
1/2 cup shredded cheddar cheese
Topping
2 tablespoons fresh cilantro, chopped
Directions
In a small bowl, combine paprika, ground cumin, chili powder, dried oregano, garlic powder, sea salt, and black pepper. Mix well and set aside.
Cut the sweet potato in half lengthwise. Pierce each half several times with a fork. Place on a microwave-safe plate with a small amount of water and microwave on high for 4 to 7 minutes, until slightly tender but not fully cooked. Let cool, then peel and dice into small cubes.
Heat olive oil in a large non-stick skillet over medium-high heat.
Add the diced chicken in a single layer. Sprinkle with half of the prepared spice blend. Cook for 3 minutes without stirring.
Add the chopped onion. Stir and flip the chicken pieces. Continue cooking for 4 to 5 minutes, until the chicken is fully cooked and the onion is softened.
Reduce heat to medium. Add the remaining spice blend, diced sweet potato, cherry tomatoes, black beans, diced green chiles, and salsa. Stir to combine.
Cook for 3 to 4 minutes, allowing everything to heat through and flavors to blend.
Squeeze fresh lime juice over the skillet and sprinkle shredded cheddar cheese evenly on top.
Cover with a lid and cook for 2 to 3 minutes, until the cheese is fully melted.
Remove from heat and garnish with chopped cilantro before serving.
Vegetarian option: Replace the chicken with 2 cups of cooked chickpeas, firm tofu cubes, or tempeh.
Low-carb version: Substitute the sweet potato with 2 cups chopped zucchini or cauliflower florets and reduce the beans by half.
Extra vegetables: Add 1 diced bell pepper, 1 cup fresh spinach, or 1/2 cup corn kernels for additional color and nutrients.
Spicier version: Add 1/2 teaspoon cayenne pepper to the spice blend or include sliced jalapeños.
Dairy-free option: Use dairy-free shredded cheese or omit the cheese entirely and add sliced avocado before serving.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Divide into individual portions and freeze in freezer-safe containers or bags for up to 2 months.
Reheating: Reheat in a skillet over low heat until warmed through. Add a splash of water or extra salsa to prevent drying out. You can also microwave in 60-second intervals, stirring between each interval.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well and will result in a juicier texture.
Do I have to microwave the sweet potato first?
Microwaving helps speed up the cooking process. If you skip this step, you will need to sauté the diced sweet potatoes longer until fork-tender.
Can I make this recipe ahead of time?
Yes, this recipe is great for meal prep and can be stored in portions for easy lunches or dinners.
Is this recipe spicy?
It has mild heat from chili powder and green chiles. You can easily adjust the spice level to your preference.
Can I use canned sweet potatoes?
Fresh sweet potatoes are recommended for the best texture, but drained canned sweet potatoes can work in a pinch.
What type of salsa works best?
Use your favorite salsa, whether mild, medium, or hot. A chunky tomato-based salsa works especially well.
How can I make it more filling?
Serve it over brown rice, quinoa, or alongside warm tortillas for a heartier meal.
Can I skip the beans?
Yes, you can omit the beans or replace them with another variety like pinto beans.
How do I prevent the chicken from drying out?
Avoid overcooking and cook just until the internal temperature reaches 165°F.
Can I double this recipe?
Yes, simply double all ingredients and use a larger skillet to avoid overcrowding.
Conclusion
This Mexican Chicken and Sweet Potato Skillet is a flavorful, nutritious, and convenient dinner that brings bold spices and wholesome ingredients together in one satisfying dish. With its high protein content, vibrant vegetables, and easy preparation, it’s a recipe you’ll want to keep on repeat for busy weeknights or meal prep days.
Mexican Chicken and Sweet Potato Skillet is a bold, colorful one-pan dinner with tender spiced chicken, hearty sweet potatoes, black beans, tomatoes, salsa, and melted cheddar, finished with fresh lime and cilantro for a quick, wholesome meal.
Make the spice blend: In a small bowl, mix paprika, cumin, chili powder, oregano, garlic powder, sea salt, and black pepper. Set aside.
Pre-cook the sweet potato: Cut the sweet potato in half lengthwise and pierce several times with a fork. Place on a microwave-safe plate with a small splash of water and microwave on high 4–7 minutes, until slightly tender. Cool briefly, then peel and dice into small cubes.
Heat the skillet: Heat olive oil in a large non-stick skillet over medium-high heat.
Sear the chicken: Add diced chicken in a single layer and sprinkle with half the spice blend. Cook 3 minutes without stirring.
Add onion: Add the chopped onion, stir and flip chicken pieces, and cook 4–5 minutes more, until chicken is cooked through and onion is softened.
Combine: Reduce heat to medium. Add remaining spice blend, diced sweet potato, cherry tomatoes, black beans, green chiles, and salsa. Stir to combine.
Warm through: Cook 3–4 minutes, stirring occasionally, until everything is hot and flavors meld.
Finish: Squeeze lime juice over the top and sprinkle cheddar cheese evenly.
Melt cheese: Cover and cook 2–3 minutes until cheese is melted.
Garnish and serve: Remove from heat and top with chopped cilantro. Serve warm.
Notes
Chicken is done at 165°F (74°C); avoid overcooking to keep it juicy.
If skipping the microwave step, sauté diced sweet potato longer until fork-tender before adding the remaining ingredients.
Use any salsa you like (mild/medium/hot); a chunky tomato-based salsa works great.
Vegetarian swap: replace chicken with 2 cups cooked chickpeas, firm tofu cubes, or tempeh.
Low-carb option: swap sweet potato for 2 cups chopped zucchini or cauliflower florets and reduce beans by half.
Dairy-free: use dairy-free cheese or omit cheese and add sliced avocado before serving.
Storage: refrigerate up to 3 days or freeze portions up to 2 months; reheat with a splash of water or salsa to prevent drying out.
