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4.4 from 3,210 votes

Mexican Chicken, Sweet Potato and Black Bean Skillet

This Mexican Chicken, Sweet Potato and Black Bean Skillet is an easy and healthy dinner that's all made in one pan and comes together in 30 minutes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 477 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces
  • 1/2 cup diced yellow onion
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 3/4 teaspoon kosher salt or to taste
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon fresh ground black pepper
  • 1 sweet potato, peeled, par-cooked and diced (see note on par-cooking)
  • 1 cup cherry tomatoes, halved
  • 15 ounces canned black beans, drained and rinsed
  • 4 ounces canned diced green chiles
  • 1/2 cup salsa or red enchilada sauce
  • 1/2 cup shredded cheddar or colby jack cheese
  • 1/2 of a lime, juiced
  • 1 tablespoon chopped cilantro optional

Instructions

    Cup of Yum
  1. Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat.
  2. In a small bowl combine all of the spices.
  3. When the skillet is hot add in the chicken and spread into an even layer, then sprinkle with half of the spice blend.
  4. Sauté the chicken for approximately 3 minutes then add in the onion.
  5. Continue to cook for several more minutes or until the onion has softened and the chicken is cooked through.
  6. 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.
  7. Stir together and cook until the mixture is heated through, approximately 2-3 minutes.
  8. Squeeze the lime juice over everything then top with the shredded cheese.
  9. Cover with a lid or lay a piece of foil on top of the skillet until the cheese has melted.
  10. Garnish with cilantro and serve.

Notes

  • To par-cook a sweet potato, cut it in half lengthwise and place it in a shallow microwave safe dish or bowl cut side down. Pour a 1/4 cup of water in the dish, cover the dish with a piece of plastic wrap and poke a couple of holes in the top of the plastic to allow the steam to escape. Microwave for 3-5 minutes depending on the size or until the sweet potato is tender, but not fully cooked.

Nutrition Information

Calories 477kcal (24%) Carbohydrates 42g (14%) Protein 50g (100%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Cholesterol 110mg (37%) Sodium 761mg (32%) Fiber 12g (48%) Sugar 7g (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 477

% 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.