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Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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

% 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.