Sweet Potato Chicken Skillet
A quick, one-pan meal combining tender chicken, sweet potatoes, black beans, and bell peppers with zesty chili-lime flavor. High in protein and fiber, this skillet dinner is perfect for busy weeknights or meal prep, delivering a wholesome, satisfying meal in just 30 minutes.
Equipment
- 1 Cast iron skillet (10–12 inches)
- 1 microwave-safe bowl
- 1 small mixing bowl
- 1 knife
- 1 cutting board
- 1 Measuring Spoons Set
- 1 spoon or spatula
- 1 Lid for Skillet
Ingredients
- 1 lb chicken tenderloins cut into bite-sized pieces
- 3 cups sweet potatoes peeled and chopped
- 1 cup yellow onion diced
- 2 cloves garlic minced
- 1 can 15 oz black beans, drained and rinsed
- 1 green bell pepper chopped
- ⅓ cup chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 tsp lime zest
- 1 ¼ limes juiced
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp sea salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh cilantro chopped
Instructions
- Prepare Your Seasoning Mix: In a small mixing bowl, combine your chili powder, cumin, sea salt, garlic powder, and onion powder. Stir thoroughly until the spices are evenly blended. This seasoning mix is the foundation of your dish, giving the chicken, sweet potatoes, and vegetables a bold, zesty flavor. Set it aside so it’s ready when you need it.
- Season the Chicken: Cut the chicken tenderloins into bite-sized pieces, roughly 1–1.5 inches each, to ensure even cooking. Place the chicken in a medium bowl and sprinkle a portion of your seasoning mix over it. Use your hands or a spoon to coat each piece evenly with the spices. This step ensures that every bite of chicken will be flavorful and perfectly seasoned.
- Pre-Cook the Sweet Potatoes: Peel and chop your sweet potatoes into small, even cubes, roughly the size of the chicken pieces. Place the cubes in a microwave-safe bowl and cover them with a slightly damp paper towel. Microwave on high for 3 minutes. This softens the sweet potatoes, allowing them to cook through quickly later without remaining hard or undercooked.
- Sauté the Chicken: Heat 1 tablespoon of extra virgin olive oil in a 10–12 inch cast iron skillet over medium heat. Once the oil shimmers, add the seasoned chicken pieces. Sauté the chicken for about 5–6 minutes, stirring occasionally, until all pieces are golden on the outside and have reached an internal temperature of 165°F (74°C). Remove the chicken from the skillet and place it in a small bowl—this prevents overcooking while you cook the vegetables.
- Cook Aromatics and Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic, diced onion, and chopped green bell pepper. Sauté for 2–3 minutes over medium heat until the onions become translucent and the bell peppers soften slightly. This step builds a fragrant base for the skillet, infusing the dish with savory aroma.
- Combine Sweet Potatoes and Broth: Add the partially cooked sweet potatoes to the skillet along with the remaining seasoning mix and chicken broth. Stir everything together so the spices evenly coat the vegetables. Cover the skillet with a lid to trap steam, allowing the sweet potatoes to cook thoroughly and absorb the flavorful seasonings. Let this simmer for 6–7 minutes, stirring halfway through for even cooking.
- Incorporate Black Beans: Drain and rinse a can of black beans and add them to the skillet. Gently fold them in with a spatula, mixing carefully to avoid mashing the beans. This adds extra fiber, plant-based protein, and creaminess to the dish, balancing the flavors and textures.
- Add Zesty Lime: Zest 1 teaspoon of lime directly over the skillet for a fragrant citrus note. Juice half a lime into the pan, stirring gently to blend the flavors. The lime’s acidity brightens the dish and complements the chili seasoning beautifully.
- Return Chicken and Melt Cheese: Return the cooked chicken to the skillet, distributing it evenly among the vegetables and beans. Sprinkle the shredded Monterey Jack cheese over the top. Cover the skillet again and let it sit for 2–3 minutes so the cheese melts fully, creating a creamy, gooey layer that binds all the ingredients together.
- Garnish and Finish: Remove the skillet from the heat. Sprinkle chopped fresh cilantro over the top for a burst of color and freshness. Finish with the juice from the remaining lime half for an extra tangy kick. This final touch balances the richness of the cheese and the warmth of the spices, giving each bite a lively flavor.
- Serve and Enjoy: Serve the Chili Lime Sweet Potato and Chicken Skillet hot, straight from the pan. Pair with a simple green salad, warm tortillas, or enjoy as a hearty, standalone meal. Each bite combines tender chicken, sweet and soft sweet potatoes, beans, and zesty, cheesy goodness—a perfect weeknight dinner that’s satisfying, healthy, and full of flavor.
Notes
- For perfectly tender chicken, ensure pieces are uniform in size to cook evenly.
- Pre-cooking the sweet potatoes in the microwave is essential; this prevents hard, undercooked chunks in the final skillet.
- Adjust chili powder to taste depending on your heat preference. For a milder version, use half a tablespoon; for more heat, consider adding a pinch of cayenne.
- Fresh lime juice brightens the flavor, so avoid skipping it. Bottled lime juice won’t provide the same freshness or aroma.
- Cast iron works best for even heat and flavor development, but a heavy-bottomed nonstick skillet can also be used.
