Description
- Quick Chicken and Sweet Potato Skillet with Black Beans and Veggies – a healthy, flavorful one-pan meal in 30 minutes.
Ingredients
Scale
- ½ pound boneless skinless chicken thighs or breasts
- 1 ½ cups sweet potato, diced and parboiled
- 1 cup canned black beans, drained and rinsed
- 1 tablespoon pickled green jalapeños or fresh green chili peppers, chopped
- 6 tablespoons mild salsa
- ½ cup shredded mozzarella cheese
- 1–2 tablespoons olive oil (for cooking)
- ⅓ cup red bell pepper, diced
- ½ teaspoon ground cumin
- ¼ teaspoon red chili flakes
- 1 teaspoon ground oregano
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic, minced
- Lime wedges (for serving)
- Fresh cilantro (for serving)
- 1 cup uncooked quinoa (optional)
Instructions
- If you’re using quinoa, start by cooking it according to the package instructions.
- In a small bowl, combine the cumin, chili flakes, oregano, salt, and black pepper. Rub this spice mixture evenly over the diced chicken.
- Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Brown the chicken for 5-7 minutes, until almost cooked through. Remove from the skillet and set aside.
- Wipe the skillet clean with a paper towel and add the diced sweet potatoes, jalapeños, garlic, and red bell peppers. Stir occasionally and cook for about 5-8 minutes until the vegetables are tender and heated through.
- Stir in the salsa and black beans. Add the cooked chicken back into the skillet and combine everything.
- Sprinkle the shredded mozzarella over the top and cover the skillet. Allow it to cook for 2-3 minutes until the cheese has melted.
- Remove from heat and serve with fresh cilantro and a squeeze of lime juice on top. If desired, serve with quinoa for a complete meal.
- Details: This easy chicken and sweet potato skillet is a healthy, one-pan meal loaded with flavor and packed with protein, fiber, and nutrients. It’s perfect for a weeknight dinner or meal prep, and can be served on its own or with quinoa for extra substance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2 servings
- Calories: 450 kcal per serving
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