Mexican-Style Chicken, Sweet Potato, and Black Bean Skillet Recipe
This Mexican-Style Chicken, Sweet Potato, and Black Bean Skillet is a hearty and flavorful one-pan meal combining tender chicken, sweet potatoes, black beans, and vibrant spices. Enhanced with fresh tomatoes, green chiles, and melted cheddar cheese, it’s a perfect weeknight dinner bursting with Mexican-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Protein and Vegetables
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 sweet potato, peeled and diced
- 1 cup grape tomatoes, quartered
- ½ cup white onion, chopped
- 3 garlic cloves, minced
- 15 oz can black beans, drained and rinsed
- 4 oz can green chiles with juice
Seasonings and Condiments
- 2 tsp light olive oil
- ½ tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp salt
- Freshly ground black pepper to taste
- ⅓ cup medium salsa (or your favorite)
- Juice of ½ lime
- ½ cup cheddar cheese, shredded
- Freshly chopped cilantro, for garnish
Instructions
- Partially Cook Sweet Potato: Place the diced sweet potato cubes in a microwave-safe dish with ½ cup of water. Microwave for 4 minutes until they are mostly but not fully cooked.
- Season Chicken: In a bowl, season the chicken cubes evenly with salt, freshly ground black pepper, chili powder, ground cumin, and dried oregano. Mix well to coat all pieces.
- Brown Chicken and Sauté Aromatics: Heat a large skillet over medium-high heat, then add 2 teaspoons of light olive oil. Add the seasoned chicken cubes and cook for 3-4 minutes until browned on all sides. Add the chopped onion and minced garlic, cooking for about 2 minutes more until the onion is translucent and fragrant.
- Add Remaining Ingredients and Simmer: To the skillet, add the partially cooked sweet potato, black beans, quartered grape tomatoes, canned green chiles with their juice, lime juice, and salsa. Stir to combine and cook for 3 minutes, allowing the flavors to meld and the mixture to warm through.
- Melt Cheese and Serve: Remove the skillet from heat. Sprinkle shredded cheddar cheese evenly over the top, then cover the skillet with a lid to allow the cheese to melt for a few minutes. Garnish generously with freshly chopped cilantro before serving.
Notes
- Microwaving the sweet potatoes beforehand speeds up the cooking process and ensures they finish cooking evenly in the skillet.
- You can substitute cheddar cheese with a Mexican cheese blend or Monterey Jack for different flavor profiles.
- Adjust the chili powder and green chiles amount based on your preferred level of spiciness.
- This dish can be served over rice, quinoa, or with warm tortillas for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
Keywords: Mexican chicken skillet, sweet potato and black bean skillet, one-pan Mexican dinner, quick chicken skillet, spicy chicken recipe
