Mexican-Style Chicken, Sweet Potato, and Black Bean Skillet Recipe

Introduction

This Mexican-Style Chicken, Sweet Potato, and Black Bean Skillet is a flavorful, hearty dish perfect for a busy weeknight. Combining tender chicken with wholesome sweet potatoes, black beans, and zesty spices, it’s a balanced meal packed with vibrant colors and taste.

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
• 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

Instructions

1. Step 1: Place the sweet potato cubes in a microwave-safe dish, add ½ cup of water, and cook for 4 minutes. It will be mostly cooked but not completely done.
2. Step 2: Season the chicken cubes with salt, pepper, chili powder, cumin, and oregano.
3. Step 3: Heat a large skillet over medium-high heat and add the olive oil. Brown the chicken pieces for 3-4 minutes. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 2 minutes.
4. Step 4: Add the sweet potato, black beans, tomatoes, green chiles with juice, lime juice, and salsa. Cook for 3 minutes to warm the ingredients and allow the flavors to meld. Remove the skillet from heat.
5. Step 5: Sprinkle the shredded cheddar cheese on top, cover with a lid to melt the cheese, and serve garnished with freshly chopped cilantro.

Tips & Variations

• Use sweet potato cubes that are evenly sized for consistent cooking.
• For extra heat, add a pinch of cayenne pepper or use spicy salsa.
• Swap cheddar cheese for Monterey Jack or a Mexican cheese blend for a different flavor.
• Add a squeeze of fresh lime just before serving to brighten the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of water to prevent drying out while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes for this recipe?

Yes, frozen sweet potato cubes can be used. Just adjust the microwave cooking time to ensure they are mostly cooked before adding to the skillet.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free if you use a gluten-free salsa. Always check labels to be sure.

Mexican-Style Chicken, Sweet Potato, and Black Bean Skillet Recipe

Print Recipe

★★★★★

4.5 from 64 reviews

This Mexican-Style Chicken, Sweet Potato, and Black Bean Skillet is a hearty and flavorful one-pan meal that’s perfect for a quick weeknight dinner. The dish combines tender, spiced chicken with sweet potatoes, black beans, fresh vegetables, and melted cheddar cheese, all simmered together to create a colorful and nutritious meal bursting with Southwestern flavors.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 sweet potato, peeled and diced
• ½ cup white onion, chopped
• 3 garlic cloves, minced
• 1 cup grape tomatoes, quartered
• 15 oz can black beans, drained and rinsed
• 4 oz can green chiles with juice

Seasonings and Add-ins

• 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

Finishing Touches

• ½ cup cheddar cheese, shredded
• Freshly chopped cilantro, for garnish

Instructions

1. Par-cook the Sweet Potato: Place the diced sweet potato cubes in a microwave-safe dish and add ½ cup of water. Microwave on high for 4 minutes to soften the potatoes partially. They will not be fully cooked but softened enough for skillet cooking.
2. Season the Chicken: In a bowl, season the chicken cubes evenly with salt, freshly ground black pepper, chili powder, ground cumin, and dried oregano. Toss to coat all pieces well.
3. Cook Chicken and Aromatics: Heat a large skillet over medium-high heat and add the light olive oil. Once hot, add the seasoned chicken pieces and brown them for about 3 to 4 minutes until lightly cooked on the outside. Then add the chopped onion and minced garlic to the skillet. Cook together until the onions become translucent, about 2 minutes.
4. Add Remaining Ingredients: To the skillet, add the partially cooked sweet potatoes, black beans, grape tomatoes, canned green chiles (with their juice), lime juice, and salsa. Stir everything gently to combine and cook for an additional 3 minutes to warm through and allow the flavors to meld.
5. Finish with Cheese and Garnish: Remove the skillet from heat. Sprinkle the shredded cheddar cheese evenly over the top, cover the pan with a lid, and let the residual heat melt the cheese. Serve immediately, garnished with freshly chopped cilantro.

Notes

• Microwaving the sweet potatoes before adding them to the skillet speeds up the cooking process and ensures tenderness without overcooking the chicken.
• You can swap cheddar cheese for a Mexican blend or pepper jack for a different flavor profile.
• Adjust the level of spiciness by choosing mild or hot green chiles and salsa according to taste.
• This dish can be served with rice, tortillas, or a side salad for a complete meal.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.

Keywords: Mexican chicken skillet, sweet potato black beans, one pan dinner, quick Mexican recipe, healthy chicken skillet