Categories 30 Minutes or Less, Dinner Recipes, Easy Recipes, One Pot Recipes

Mexican Chicken, Sweet Potato and Black Bean Skillet

by Annmarie

This Mexican Chicken, Sweet Potato and Black Bean Skillet is the perfect easy and healthy one-pan dinner. Packed with tender chicken, hearty sweet potatoes, and protein-rich black beans, it’s a flavorful dish that comes together in just 30 minutes. A great way to serve up a wholesome Mexican inspired meal on busy nights.

Top this skillet with shredded cheese and fresh cilantro for extra flavor and a pop of color. It’s a family-friendly dinner that delivers bold taste without the fuss, making it an ideal go-to recipe for your weeknight rotation.

Mexican Chicken, Sweet Potato and Black Bean Skillet

Mexican Chicken, Sweet Potato and Black Bean Skillet

Mexican Chicken, Sweet Potato and Black Bean Skillet

This Mexican Chicken, Sweet Potato and Black Bean Skillet is the perfect easy and healthy one-pan dinner. Packed with tender chicken, hearty sweet potatoes, and protein-rich black beans, it’s a flavorful dish that comes together in just 30 minutes.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces
  • 1/2 cup diced yellow onion
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 3/4 teaspoon kosher salt or to taste
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon fresh ground black pepper
  • 1 sweet potato, peeled, par-cooked and diced (see note on par-cooking)
  • 1 cup cherry tomatoes, halved
  • 15 ounces canned black beans, drained and rinsed
  • 4 ounces canned diced green chiles
  • 1/2 cup salsa or red enchilada sauce
  • 1/2 cup shredded cheddar or Colby Jack cheese
  • 1/2 of a lime, juiced
  • 1 tablespoon chopped cilantro optional

Instructions

Step-By-Step Instructions

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Notes

  • To par-cook a sweet potato, cut it in half lengthwise and place it in a shallow microwave safe dish or bowl cut side down. Pour a 1/4 cup of water in the dish, cover the dish with a piece of plastic wrap and poke a couple of holes in the top of the plastic to allow the steam to escape. Microwave for 3-5 minutes depending on the size or until the sweet potato is tender, but not fully cooked.

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