Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas
User Reviews
0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
15 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
Report
One Pan Chipotle Chicken Skillet with sweet potatoes, chickpeas, and tomatoes. An easy, healthy, all-in-one meal!
Share:
Ingredients
- 1 ½ tablespoons extra-virgin olive oil divided
- 1 pound chicken breast cut into bite-size pieces, boneless skinless
- ¾ teaspoon kosher salt divided
- ¾ teaspoon black pepper divided, freshly ground
- 1 tablespoon chipotle chile sauce in adobo plus additional to taste, from canned
- 1 sweet potato peeled and cut into 1/2-inch cubes (about 10 ounces, medium
- 1 to 2 chipotle peppers in adobo diced (I used 2, and the recipe had a pretty good kick-use less if more sensitive to spice, whole, from canned
- 1 can chickpeas 15 ounces), rinsed and drained, low-sodium
- 1 pint cherry tomato or grape tomatoes, halved
- 3 green onion chopped (about 1/2 cup, medium
- 2 tablespoons lime juice about 1/2 lime
- 2 tablespoons cilantro optional, chopped, fresh
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
Show Details
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
