Mexican Chicken, Sweet Potato and Black Bean Skillet Recipe

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An easy dinner all made in one skillet- Mexican Chicken, Sweet Potato and Black Bean Skillet. Top this healthy dinner with shredded cheese and cilantro for a fast and delicious Mexican inspired meal! 

Yields : 4 servings

2 teaspoons 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, rinsed and drained
4 ounces diced green chiles (canned)
1/3 cup salsa or red enchilada sauce
1/2 cup shredded cheddar or Colby Jack cheese
1/2 lime, juiced
1 tablespoon chopped cilantro (optional)


  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. Visit Mexican Chicken, Sweet Potato and Black Bean Skillet Recipe @ for full instructions.

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