Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas

Name: Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings, about 7 cups
Ingredients: 1 ½ tablespoons extra-virgin olive oil; 1 pound boneless skinless chicken breasts; ¾ teaspoon kosher salt; ¾ teaspoon freshly ground black pepper; 1 tablespoon sauce from canned chipotle chiles in adobo; 1 medium sweet potato; 1 to 2 whole chipotle peppers from canned chipotle peppers in adobo; 1 can low-sodium chickpeas; 1 pint cherry tomatoes; 3 medium green onions; 2 tablespoons lime juice; 2 tablespoons chopped fresh cilantro

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Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4 servings, about 7 cups
Calories
297 kcal
Course
Main Course
Cuisine
American

Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas

Iris Warren

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One Pan Chipotle Chicken Skillet with sweet potatoes, chickpeas, and tomatoes. An easy, healthy, all-in-one meal!

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Ingredients

Servings

1 ½ tablespoons extra-virgin olive oil divided
1 pound boneless skinless chicken breasts cut into bite-size pieces
¾ teaspoon kosher salt divided
¾ teaspoon freshly ground black pepper divided
1 tablespoon sauce from canned chipotle chiles in adobo, plus additional to taste
1 medium sweet potato peeled and cut into 1/2-inch cubes (about 10 ounces)
1 to 2 whole chipotle peppers from canned chipotle peppers in adobo diced (I used 2, and the recipe had a pretty good kick—use less if more sensitive to spice)
1 can low-sodium chickpeas (15 ounces), rinsed and drained
1 pint cherry tomatoes or grape tomatoes, halved
3 medium green onions chopped (about 1/2 cup)
2 tablespoons lime juice about 1/2 lime
2 tablespoons chopped fresh cilantro optional

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Instructions

Heat 1/2 tablespoon olive oil in a large nonstick or cast-iron skillet over medium high, until hot and shimmering. Add the chicken, sprinkle with 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook until lightly browned and cooked through, about 5 minutes. Stir in the 1 tablespoon adobo sauce and let cook 30 additional seconds. Transfer to a plate and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the sweet potatoes to the skillet. Cook until the sweet potatoes are browned and slightly tender, about 6 minutes. Add the diced chipotle peppers, chickpeas, tomatoes, and green onion. Cook until the chickpeas are hot and the tomatoes begin to lose their shape, about 3 to 4 minutes.
Add the chicken back to the skillet and pour the lime juice over the top. Stir to combine. Sprinkle with cilantro. Serve warm.

Notes

Store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave.
Make it vegetarian (or vegan!): Omit the chicken and swap it for an additional can of chickpeas or add another bean, such as pinto beans, light or dark red kidney beans, or black beans.
Extra chipotle peppers in adobe? You can freeze the leftovers in a ziptop bag, or use them to make any of these recipes.

Nutrition Information

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Serving 1(of 4), about 1 3/4 cups Calories 297kcal (15%) Carbohydrates 30g (10%) Protein 26g (52%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 60mg (20%) Sodium 483mg (20%) Fiber 9g (36%) Sugar 5g (10%)

Nutrition Facts

Serving: 4servings, about 7 cups

Amount Per Serving

Calories 297 kcal

% Daily Value*

Serving	1(of 4), about 1 3/4 cups
Calories	297kcal	15%
Carbohydrates	30g	10%
Protein	26g	52%
Fat	8g	12%
Saturated Fat	1g	5%
Cholesterol	60mg	20%
Sodium	483mg	20%
Fiber	9g	36%
Sugar	5g	10%