This Mexican Chicken, Sweet Potato, and Black Bean Skillet is a quick and healthy one-pan meal packed with bold flavors. Tender chicken, hearty black beans, and sweet potatoes come together with warm Mexican spices for a dish that’s both satisfying and nutritious. Perfect for busy weeknights, this recipe is easy to make and full of protein, fiber, and vibrant flavors.
Why You’ll Love This Recipe
- One-pan meal – easy cleanup and minimal prep!
- Nutritious & filling – packed with protein, fiber, and vitamins.
- Great for meal prep – reheats well for leftovers.
- Customizable – adjust spice levels and add your favorite toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (or thighs), diced
- Olive oil
- Sweet potatoes, peeled and diced
- Black beans, drained and rinsed
- Onion, diced
- Garlic, minced
- Diced tomatoes (canned or fresh)
- Green chilies (optional for spice)
- Chicken broth
- Cumin
- Chili powder
- Smoked paprika
- Salt and black pepper
- Lime juice
- Fresh cilantro, chopped
Optional Toppings:
- Avocado slices
- Shredded cheese
- Sour cream or Greek yogurt
- Sliced jalapeños
Directions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt, pepper, cumin, chili powder, and smoked paprika. Cook for 5-7 minutes until browned. Remove from the skillet and set aside.
- Sauté the Veggies: In the same skillet, add more olive oil if needed. Cook onions and garlic for 2 minutes until fragrant. Add diced sweet potatoes and sauté for another 5 minutes.
- Simmer: Stir in black beans, diced tomatoes, green chilies, and chicken broth. Cover and simmer for 10-15 minutes until sweet potatoes are tender.
- Combine & Finish: Return the cooked chicken to the skillet. Stir in lime juice and fresh cilantro. Simmer for 2 more minutes.
- Serve: Garnish with avocado, cheese, sour cream, or jalapeños. Enjoy warm!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegetarian: Skip the chicken and add extra beans or tofu.
- Spicy: Add extra green chilies, cayenne pepper, or hot sauce.
- Cheesy: Melt shredded cheese on top before serving.
- Make it a Bowl: Serve over quinoa, rice, or cauliflower rice.
- Slow Cooker Option: Cook on low for 6 hours or high for 3-4 hours.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in a sealed container for up to 3 months.
- Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals.
FAQs
1. Can I use canned sweet potatoes?
Fresh sweet potatoes work best, but canned can be used in a pinch—just add them later to avoid mushiness.
2. Can I use rotisserie chicken?
Yes! Add shredded rotisserie chicken towards the end to save time.
3. What’s the best pan to use?
A large cast-iron or nonstick skillet works well.
4. Can I make this dish dairy-free?
Yes! Skip cheese and sour cream or use dairy-free alternatives.
5. How do I make this keto-friendly?
Replace sweet potatoes with cauliflower or zucchini.
6. Can I add corn?
Absolutely! Corn adds sweetness and extra texture.
7. Is this meal spicy?
It has mild heat, but you can adjust spice levels to your preference.
8. What can I serve this with?
Try tortillas, rice, quinoa, or a fresh side salad.
9. Can I prep ingredients ahead of time?
Yes! Dice sweet potatoes and chicken in advance for a faster meal.
10. Can I cook this in an Instant Pot?
Yes! Sauté the chicken first, then pressure cook for 5 minutes on high with a quick release.
Conclusion
This Mexican Chicken, Sweet Potato, and Black Bean Skillet is a flavorful, easy, and nutritious meal that comes together in just 30 minutes. Whether you’re meal prepping or making a quick family dinner, this dish is a perfect balance of protein, fiber, and bold spices. Try it tonight and enjoy a delicious, wholesome meal!
PrintMexican Chicken, Sweet Potato, and Black Bean Skillet
This Mexican Chicken, Sweet Potato, and Black Bean Skillet is a quick, healthy, and flavor-packed one-pan meal! Juicy chicken, tender sweet potatoes, and hearty black beans are seasoned with bold spices and cooked together for an easy, delicious dinner. Perfect for meal prep, tacos, or serving with rice!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Ingredients
- 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- 2 tbsp olive oil
- 1 medium sweet potato, peeled and diced
- ½ small onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- ½ cup low-sodium chicken broth
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano
- ½ cup shredded cheese (cheddar, Mexican blend, or Monterey Jack)
- Juice of 1 lime
- ¼ cup chopped cilantro (for garnish)
Instructions
Step 1: Cook the Chicken
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add chicken pieces, season with salt and pepper, and cook for 4–5 minutes, until browned. Remove from the skillet and set aside.
Step 2: Cook the Vegetables
- Add another 1 tbsp olive oil to the skillet.
- Add diced sweet potatoes, onion, and bell pepper. Cook for 5–6 minutes, stirring occasionally, until the sweet potatoes start to soften.
- Stir in garlic, chili powder, cumin, paprika, and oregano, cooking for 30 seconds until fragrant.
Step 3: Simmer Everything Together
- Add black beans, diced tomatoes with green chilies, and chicken broth. Stir well.
- Return the chicken to the skillet and bring everything to a simmer.
- Cover and cook for 10–12 minutes, until the sweet potatoes are tender and the flavors meld together.
Step 4: Finish & Serve
- Sprinkle shredded cheese over the skillet, cover, and let it melt for 1–2 minutes.
- Squeeze fresh lime juice over the top and garnish with chopped cilantro.
- Serve as-is, or enjoy with rice, tortillas, or avocado slices!
Notes
- Make it Spicy: Add ½ tsp cayenne pepper or diced jalapeño for extra heat.
- Vegetarian Option: Swap the chicken for extra black beans or quinoa.
- Make Ahead: Store in an airtight container for up to 4 days.
- Serving Ideas: Serve over rice, in tacos, or with a side of tortilla chips!