Try this Quick Chicken and Sweet Potato Skillet with Black Beans and Veggies—an easy, healthy one-pan meal.
Author:Chef Sara
Ingredients
Scale
½pound boneless skinless chicken thighs or breasts
1 ½ cupssweet potato, diced and parboiled
1 cupcanned black beans, drained and rinsed
1 tablespoonpickled green jalapeños or fresh green chili peppers, chopped
6 tablespoonsmild salsa
½ cupshredded mozzarella cheese
1–2tablespoons olive oil (for cooking)
⅓ cupred bell pepper, diced
½ teaspoonground cumin
¼ teaspoonred chili flakes
1 teaspoonground oregano
Salt, to taste
Black pepper, to taste
1 teaspoongarlic, minced
Lime wedges (for serving)
Fresh cilantro (for serving)
1 cupuncooked 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.