Mexican Chicken Sweet Potato Skillet
Mexican Chicken Sweet Potato Skillet is a healthy dinner option that packs great flavor and can be ready in about 30 minutes.
Servings: 6
Calories: 420kcal
Equipment
- 12" Cast Iron Skillet
Ingredients
- 3 cups low sodium chicken broth
- 14 oz sweet potato (13-16 oz); peeled and cubed (3½-4 cups)
- 1¼ teaspoon salt divided
- 1¼ teaspoon ground pepper divided
- 2 tablespoon extra virgin olive oil
- 1½ lb chicken breasts cubed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano (Mexican if you can find it)
- 1 teaspoon granulated garlic (3 teaspoon fresh, minced)
- ½ cup yellow onion diced
- ¼ cup cilantro chopped; divided
- 9 oz grape tomatoes halved
- 4 oz green chiles diced
- ½ cup salsa desired heat-level
- 15 oz black beans drained and rinsed
- 2 oz cheddar cheese (½ cup), grated; see notes
- 1½ teaspoon lime juice about ½ a lime
- 1 oz queso fresco crumbled
Instructions
- Add the broth to the skillet over medium-high heat.
- Place the sweet potatoes, ¼ teaspoon salt, and ¼ teaspoon pepper to the broth.
- Cook the sweet potatoes until tender, 12-15 minutes, based on cube size.
- While the sweet potatoes are cooking, prep the rest of the dish.
- Cube the chicken and place it in bowl; set aside.
- Combine the remaining salt and pepper with the cumin, chili powder, oregano, and garlic ina bowl; set aside.
- Halve the tomatoes, drain and rinse the beans, chop the onion and cilantro, juice the lime, measure the salsa, open the diced green chilies, and grate/crumble the cheeses.
- When the sweet potatoes are done, drain, and set them aside.
- Return the skillet to medium-high heat, add the olive oil.
- Once hot, add the chicken in an even layer; sear.
- Sprinkle half of the spice blend over the chicken, stir, coating the chicken fully.
- Sauté the chicken for about 3 minutes, then add the onions, mix well; cook for 2-3 minutes or until onions have begun to soften.
- Reduce heat to medium and stir in 2 tablespoon cilantro, tomatoes, green chilies, and the remaining spice blend; stir well.
- Stir in the salsa.
- Gently stir in the sweet potatoes and black beans.
- Stir in the cheese and lime juice.
- Cook for 2-3 minutes, allowing all the flavors to come together.
- Garnish with the remaining cilantro and the queso fresco.
- Serve and enjoy.
Notes
There are several variations you could do with this skillet.
- Russet potatoes instead of sweet potatoes, same cooking directions.
- Cubed pieces of pork or beef instead of chicken.
- Pinto beans instead of black beans.
- Pepper jack, mozzarella, or Monterrey Jack instead of cheddar cheese.
- Any tomato diced will work or 15 oz. can.
- Any heat level (mild, medium, or hot) salsa will work.
Nutrition
Calories: 420kcal | Carbohydrates: 39g | Protein: 38g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 1002mg | Potassium: 1212mg | Fiber: 10g | Sugar: 6g | Vitamin A: 10166IU | Vitamin C: 13mg | Calcium: 171mg | Iron: 3mg
