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 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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
