Mexican Chicken, Sweet Potato, and Black Bean Skillet

This Mexican Chicken, Sweet Potato, and Black Bean Skillet is a one-pan meal that is both hearty and nutritious. Loaded with bold flavors, tender chicken, and nutrient-rich sweet potatoes, this dish is perfect for a quick and delicious weeknight dinner.

Why You’ll Love This Recipe

• Made in one skillet for easy cleanup
• Packed with protein and fiber
• Perfectly spiced with classic Mexican flavors
• Ready in under an hour
• Easily customizable with different toppings

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breast
• Sweet potatoes
• Black beans
• Onion
• Garlic
• Bell peppers
• Diced tomatoes
• Chicken broth
• Chili powder
• Cumin
• Paprika
• Salt and pepper
• Olive oil
• Lime juice
• Fresh cilantro (optional for garnish)
• Shredded cheese (optional)
• Avocado (optional for topping)

Directions

1. Heat olive oil in a large skillet over medium heat. Add diced chicken and season with salt, pepper, chili powder, cumin, and paprika. Cook until browned, then remove from the skillet.
2. In the same skillet, add more olive oil if needed and sauté the onions, garlic, and bell peppers until softened.
3. Add diced sweet potatoes and cook for 5-7 minutes, stirring occasionally.
4. Pour in diced tomatoes and chicken broth, bringing to a simmer. Cover and cook for 10-12 minutes until sweet potatoes are tender.
5. Stir in black beans and return the chicken to the skillet. Cook for another 5 minutes until everything is heated through.
6. Squeeze fresh lime juice over the dish and garnish with chopped cilantro.
7. Serve hot with shredded cheese, avocado slices, or your favorite toppings.

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Vegetarian Option: Swap the chicken for extra black beans or tofu.
• Spicy Kick: Add diced jalapeños or extra chili powder.
• Low-Carb Version: Replace sweet potatoes with cauliflower or zucchini.
• Cheesy Delight: Melt shredded cheese on top before serving.
• Taco Style: Use this mixture as a filling for tacos or burritos.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze for up to 3 months in a freezer-safe container.
• Reheating: Warm on the stovetop over medium heat or in the microwave until heated through.

FAQs

Can I use canned sweet potatoes?

Fresh sweet potatoes work best, but canned can be used in a pinch—just reduce cooking time.

What other beans can I use?

Pinto beans or kidney beans make great substitutes for black beans.

Can I make this in a slow cooker?

Yes! Cook on low for 6-8 hours or high for 3-4 hours.

How do I make it dairy-free?

Simply omit the cheese or use a dairy-free alternative.

What can I serve with this dish?

It pairs well with rice, tortillas, or a simple side salad.

Can I meal prep this dish?

Absolutely! Store in meal prep containers for easy lunches throughout the week.

How do I keep the sweet potatoes from getting mushy?

Be sure not to overcook them; they should be fork-tender but still hold their shape.

Can I use rotisserie chicken?

Yes! Simply shred the cooked rotisserie chicken and stir it in towards the end of cooking.

What if I don’t have fresh lime juice?

Bottled lime juice works fine, but fresh lime juice gives the best flavor.

Is this dish gluten-free?

Yes! All ingredients are naturally gluten-free, but check labels for any hidden gluten.

Conclusion

This Mexican Chicken, Sweet Potato, and Black Bean Skillet is a flavorful, wholesome meal that’s easy to make and packed with nutrition. Whether you’re cooking for a busy weeknight or meal prepping for the week, this dish is sure to be a favorite!

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