Description
This Mexican chicken sweet potato and black bean skillet brings together tender chicken, hearty sweet potatoes, and protein-packed black beans in one easy pan for a satisfying weeknight dinner. The recipe comes together in about 30 minutes with bold spices and minimal cleanup.
Ingredients
Scale
Proteins:
- 2 chicken breasts
Black Beans and Vegetables:
- 1 can black beans
- 1 medium sweet potato
- 1 bell pepper
- 1 onion
- 2 cloves garlic
Seasonings and Oils:
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Warm 2 tablespoons olive oil in a large skillet over medium heat (375°F) until the surface shimmers slightly.
- Toss diced onion and minced garlic into the hot oil, stirring frequently for 3-4 minutes until they become translucent and fragrant.
- Add 2 diced chicken breasts to the skillet, spreading them evenly. Cook for 5-6 minutes, stirring occasionally, until the chicken turns completely white and loses its raw pink color.
- Drop in 1 peeled and cubed medium sweet potato, 1 chopped bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder. Season with salt and pepper to your taste.
- Cover the skillet and reduce heat to medium-low. Allow the mixture to simmer for 12-15 minutes, gently stirring every 4-5 minutes to prevent sticking and ensure even cooking.
- Pour in 1 can of drained and rinsed black beans. Stir gently to combine and warm the beans through for 2-3 minutes.
- Remove the skillet from heat and let the dish rest for 2 minutes before serving to help flavors meld together.
Notes
- Fresh chili powder and cumin are key to achieving authentic Mexican flavor in this one-pan meal.
- Cut sweet potatoes into uniform small cubes to ensure even cooking and quick tenderness.
- For a vegetarian version, replace chicken with extra firm tofu or plant-based protein crumbles.
- Season generously and taste as you cook, adjusting spices to your preference for a more personalized dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 3 to 4
- Calories: 330 kcal
- Sugar: 5 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 70 mg