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Mexican Chicken, Sweet Potato, and Black Bean Skillet

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

This Mexican Chicken, Sweet Potato, and Black Bean Skillet is an easy, one-pan meal bursting with Southwest flavors. Tender chicken, sweet potatoes, black beans, and warm spices come together for a healthy, protein-packed dish that’s perfect for a busy weeknight! Serve it with rice, tortillas, or enjoy it as is for a low-carb option.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 lb boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 medium sweet potato, peeled and diced (about 2 cups)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
  • 1/2 cup chicken broth
  • 1 cup frozen or canned corn (drained)
  • 1/2 cup shredded cheddar or Mexican blend cheese (optional)
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Cook the Chicken:
    • Heat olive oil in a large skillet over medium-high heat.
    • Add the diced chicken, season with salt, pepper, chili powder, cumin, smoked paprika, and garlic powder.
    • Cook for about 5-7 minutes, until the chicken is browned and mostly cooked through. Remove from the skillet and set aside.
  2. Sauté the Vegetables:
    • In the same skillet, add the onion and garlic. Sauté for 1-2 minutes until fragrant.
    • Add the diced sweet potatoes and cook for about 5 minutes, stirring occasionally.
  3. Simmer the Skillet:
    • Stir in the black beans, diced tomatoes with green chilies, and chicken broth.
    • Bring to a gentle simmer and cover. Cook for 10-12 minutes, or until the sweet potatoes are tender.
  4. Finish the Dish:
    • Return the cooked chicken to the skillet and stir in the corn. Simmer for another 2-3 minutes until everything is heated through.
    • If using cheese, sprinkle it on top and cover the skillet for a minute to let it melt.
    • Squeeze fresh lime juice over the dish and garnish with chopped cilantro.
  5. Serve & Enjoy:
    • Serve as is, or with rice, tortillas, or avocado slices for extra flavor!

Notes

  • Swap chicken for ground turkey or tofu for a different protein option.
  • Add diced bell peppers for extra crunch and color.
  • Make it spicier by adding jalapeños or extra chili powder

Find it online: https://quickbiteskitchen.com/mexican-chicken-sweet-potato-and-black-bean-skillet/