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Mexican Chicken, Sweet Potato, and Black Bean Skillet

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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!

Ingredients

Scale
  • 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

  1. Heat 1 tbsp olive oil in a large skillet over medium heat.
  2. 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

  1. Add another 1 tbsp olive oil to the skillet.
  2. Add diced sweet potatoes, onion, and bell pepper. Cook for 5–6 minutes, stirring occasionally, until the sweet potatoes start to soften.
  3. Stir in garlic, chili powder, cumin, paprika, and oregano, cooking for 30 seconds until fragrant.

Step 3: Simmer Everything Together

  1. Add black beans, diced tomatoes with green chilies, and chicken broth. Stir well.
  2. Return the chicken to the skillet and bring everything to a simmer.
  3. Cover and cook for 10–12 minutes, until the sweet potatoes are tender and the flavors meld together.

Step 4: Finish & Serve

  1. Sprinkle shredded cheese over the skillet, cover, and let it melt for 1–2 minutes.
  2. Squeeze fresh lime juice over the top and garnish with chopped cilantro.
  3. 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!

Find it online: https://ukfinda.com/mexican-chicken-sweet-potato-and-black-bean-skillet/