Mexican Chicken and Sweet Potato Skillet

Short Description
This Mexican Chicken and Sweet Potato Skillet is a vibrant, one-pan meal combining tender ground chicken, sweet potatoes, black beans, and a medley of spices. Ready in just 40 minutes, it delivers a perfect balance of smoky, spicy, and savory flavors, making weeknight dinners both healthy and satisfying.

Why You’ll Love This Recipe

• One-pan simplicity: Minimal cleanup and maximum flavor in just one skillet.
• Nutrient-packed: Sweet potatoes add fiber and vitamins, while chicken and beans provide protein.
• Customizable: Easily swap proteins, adjust spice levels, or add extra vegetables.
• Meal-prep friendly: Stores and freezes well for effortless lunches or dinners all week.
• Gluten-free and naturally wholesome: No special ingredients required.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Sweet potatoes, peeled and diced
• Lean ground chicken
• Red onion, chopped
• Garlic cloves, minced
• Fresh red chilies or jalapeños, finely chopped
• Ripe tomato, chopped
• Cooked black beans (or canned, rinsed and drained)
• Sweet corn kernels (fresh or frozen)
• Double-concentrated tomato paste
• Olive oil (or preferred cooking oil)
• Ground cumin, smoked paprika, ground cayenne, crushed red pepper
• Kosher salt and freshly ground black pepper
• Water or unsalted chicken broth
• Fresh coriander (cilantro), chopped (for garnish)
• Optional toppings: lime wedges, sliced avocado, shredded cheese

Directions

1. Sauté aromatics: Heat oil in a large deep skillet over medium-high heat. Add onion and garlic; cook until softened, about 1 minute. Stir in chilies and cook for 30 seconds until fragrant.
2. Brown the chicken: Add ground chicken and season with half of the cumin and a pinch of salt. Cook, breaking into small pieces, until almost cooked through (about 3–4 minutes).
3. Combine main ingredients: Stir in sweet potatoes, black beans, corn, tomato, tomato paste, remaining spices, and water or broth. Mix thoroughly.
4. Simmer: Cover the skillet, reduce heat to low, and simmer for 13–15 minutes, or until sweet potatoes are fork-tender. If excess liquid remains, increase heat briefly to evaporate most of it.
5. Finish and garnish: Stir in chopped coriander, then remove from heat.
6. Serve: Portion onto plates or into meal-prep containers. Top with lime wedges, avocado slices, cilantro, and cheese as desired.

Servings and Timing

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Protein swaps: Use ground turkey, beef, or a plant-based alternative.
• Vegetarian version: Replace chicken with extra beans or crumbled tofu.
• Additional vegetables: Stir in bell peppers, zucchini, spinach, or mushrooms.
• Sauce boost: Substitute fresh tomato with ¾ cup of your favorite salsa or enchilada sauce.
• Cheesy topping: Sprinkle shredded cheese, cover until melted, then garnish.

Storage/Reheating

• Refrigerator: Store cooled leftovers in an airtight container for up to 4–5 days.
• Freezer: Cool completely, then freeze (without garnishes) for up to 3 months.
• Reheat: Thaw overnight if frozen. Warm gently on the stovetop, adding a splash of broth if needed, or microwave on high for 2–3 minutes until heated through.

FAQs

What type of sweet potatoes work best?

Any orange-fleshed sweet potatoes are ideal for their natural sweetness and firm texture. Be sure to dice them into uniform cubes for even cooking.

Can I use chicken breast instead of ground chicken?

Yes. Dice boneless, skinless chicken breast into bite-sized pieces and adjust the cooking time until the chicken is fully cooked.

How can I reduce the spiciness of this dish?

Omit or decrease the amount of fresh chilies, cayenne, and crushed red pepper. You may also substitute milder chili powders.

Is this recipe gluten-free?

Yes. All ingredients are naturally gluten-free. However, double-check labels on tomato paste and spices to ensure there are no added gluten-containing ingredients.

Can I omit the black beans?

Absolutely. You may omit them or substitute with pinto beans, kidney beans, or even extra corn without altering the overall flavor profile.

What sides pair well with this skillet?

Serve alongside rice, quinoa, tortilla chips, or a simple green salad. Toppings such as avocado, sour cream, or extra cheese complement the flavors nicely.

How do I meal-prep and store individual portions?

Divide cooled servings into airtight containers. Refrigerate for up to five days or freeze for up to three months. Reheat on the stovetop or in the microwave as directed.

Can I finish this dish in the oven?

Yes. After simmering, transfer the skillet to a preheated oven at 180 °C (350 °F), top with cheese, and bake for 5–7 minutes until the cheese is melted and bubbly.

How do I adjust for lower sodium?

Use low-sodium broth or water, rinse canned beans thoroughly, and limit added salt. Taste and adjust seasoning after cooking.

Are there other spice blends I can try?

Feel free to experiment with taco seasoning, smoked chili powders, or a sprinkle of ground coriander to create new flavor variations.

Conclusion

This Mexican Chicken and Sweet Potato Skillet strikes the perfect balance between hearty protein, nutrient-rich vegetables, and bold Mexican-inspired flavors. Its one-pan convenience, versatility, and meal-prep friendliness make it a valuable addition to any weeknight dinner rotation. Enjoy experimenting with variations and savor every bite!

Print