Description
This Mexican Chicken, Sweet Potato, and Black Bean Skillet is a hearty, colorful, and nutritious one-pan meal. Packed with tender chicken, soft sweet potatoes, black beans, tomatoes, and a mild kick from green chiles and salsa, it’s the perfect quick dinner for busy weeknights.
Ingredients
- 2 tsp light olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- ½ tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp salt
- Freshly ground black pepper, to taste
- ½ 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
- ⅓ cup medium salsa (or your favorite)
- Juice of ½ lime
- ½ cup cheddar cheese, shredded
- Freshly chopped cilantro (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken and season with cumin, chili powder, oregano, salt, and pepper. Cook until lightly browned.
- Add chopped onion and minced garlic. Sauté for another 2–3 minutes.
- Stir in the diced sweet potato and cook for 5 minutes to soften slightly.
- Add grape tomatoes, black beans, green chiles, salsa, and lime juice. Mix well.
- Reduce heat, cover, and let the mixture cook for 12–15 minutes, or until the sweet potatoes are tender.
- Sprinkle shredded cheddar cheese over the top and cover until melted.
- Garnish with fresh cilantro and serve warm.
Notes
- Swap cheddar for Monterey Jack for extra creaminess.
- Add corn for extra sweetness and texture.
- Serve over rice or with warm tortillas for a fuller meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican