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Cast iron skillet of chicken, sweet potatoes, black beans, and tomatoes with Mexican seasonings, garnished with cilantro and queso fresco.
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4.89 from 9 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Mexican Fusion
Keyword: Mexican Chicken and Sweet Potatoes
Servings: 6
Calories: 420kcal
Author: Ned Adams

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 tsp salt divided
  • 1¼ tsp ground pepper divided
  • 2 tbsp extra virgin olive oil
  • 1½ lb chicken breasts cubed
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano (Mexican if you can find it)
  • 1 tsp granulated garlic (3 tsp 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 tsp lime juice about ½ a lime
  • 1 oz queso fresco crumbled
US Standard - Metric

Instructions

  • Add the broth to the skillet over medium-high heat.
  • Place the sweet potatoes, ¼ tsp salt, and ¼ tsp 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 tbsp 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

Tips for making Mexican Chicken and Sweet Potato Skillet

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

Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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