Mexican Chicken, Sweet Potato and Black Bean Skillet
User Reviews
4.4
Mexican Chicken, Sweet Potato and Black Bean Skillet
Description
Mexican Chicken, Sweet Potato and Black Bean Skillet brings together simple ingredients in one pan to create a savory meal. The chicken breast is cut into bite-sized pieces and cooked with onions and a blend of classic Mexican spices including cumin, chili powder, and oregano. The partially cooked sweet potatoes add a subtle sweetness and tender bite, while black beans and green chiles contribute heartiness and mild heat. Cherry tomatoes add freshness and slight acidity to the mixture.
After cooking the components together with salsa, the skillet is finished with a squeeze of lime juice for brightness and topped with shredded cheddar cheese that melts under a lid or foil. The resulting dish balances a variety of textures: tender, juicy chicken, soft sweet potatoes, creamy beans, and melty cheese, all infused with warm spices. The straightforward skillet method keeps preparation and cleanup simple.
This meal stands well on its own or can be served alongside rice, tortillas, or a light salad for a more substantial dinner. Garnishing with fresh cilantro adds a fresh herbal note complementary to the dish's flavors.
Straightforward par-cooking of the sweet potato in the microwave before adding it to the skillet ensures the pieces cook through without overcooking the chicken or vegetables. Following this technique helps achieve even cooking and balanced texture throughout the dish.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast cut into bite sized pieces, boneless, skinless
- 1/2 cup yellow onion diced
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1 teaspoon oregano dried
- 3/4 teaspoon kosher salt or to taste
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon black pepper fresh ground
- 1 sweet potato peeled, par-cooked and diced (see note on par-cooking
- 1 cup cherry tomatoes halved
- 15 ounces black beans drained and rinsed, canned
- 4 ounces green chiles canned diced
- 1/2 cup salsa or red enchilada sauce
- 1/2 cup cheddar cheese or colby jack cheese, shredded
- 1/2 lime juiced
- 1 tablespoon cilantro optional, chopped
Instructions
- Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat.
- In a small bowl combine all of the spices.
- When the skillet is hot add in the chicken and spread into an even layer, then sprinkle with half of the spice blend.
- Sauté the chicken for approximately 3 minutes then add in the onion.
- Continue to cook for several more minutes or until the onion has softened and the chicken is cooked through.
- Lower the heat to medium and add in the remaining spice blend, sweet potato, cherry tomatoes, black beans, green chiles and salsa or enchilada sauce.
- Stir together and cook until the mixture is heated through, approximately 2-3 minutes.
- Squeeze the lime juice over everything then top with the shredded cheese.
- Cover with a lid or lay a piece of foil on top of the skillet until the cheese has melted.
- Garnish with cilantro and serve.
Notes
- Par-cook sweet potato halves cut side down in a microwave-safe dish with 1/4 cup water, covered with pierced plastic wrap, for 3-5 minutes until tender but not fully cooked.
- Use fresh lime juice at the end of cooking to brighten the flavors.
- Cover the skillet after adding cheese to melt it evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 50g | 100% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 110mg | 37% |
| Sodium | 761mg | 32% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
