Mexican Chicken, Sweet Potato, and Black Bean Skillet
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 1 large sweet potato
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 2 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp ground black pepper
  • 2 tsp extra-virgin olive oil
  • 1½ lbs boneless, skinless chicken breasts, cut into bite sized pieces
  • ½ cup diced yellow onion
  • 1 cup cherry tomatoes, halved
  • 15 oz can black beans, drained and rinsed
  • 4 oz can diced green chiles
  • ½ cup enchilada sauce
  • ½ cup shredded cheddar cheese
  • ½ lime, juiced
  • ¼ cup chopped cilantro (optional)
  1. Cut the sweet potato in half lengthwise and place on a plate with 1-2 tablespoons of water. Cover loosely with plastic wrap and microwave for 3-4 minutes, careful to soften rather than cook. Allow to cool slightly before peeling and dicing.
  2. Meanwhile, combine the cumin, chili powder, oregano, garlic powder, and pepper in a small dish; mix well.
  3. Heat the olive oil in a large, deep nonstick skillet over medium-high heat. Once hot, add the chicken and sprinkle with half the spice blend. Cook for 3 minutes; add the onion and cook until chicken is cooked through, about 5-6 minutes.
  4. Lower the heat to medium and add in the remaining spice blend, prepared sweet potato, cherry tomatoes, black beans, green chiles, and enchilada sauce. Stir together and cook until the mixture is heated through, approximately 2-3 minutes.
  5. Squeeze the lime juice over the top and finish with the shredded cheese. Cover with a lid or lay a piece of foil on top of the skillet until the cheese has melted. Garnish with cilantro and serve.
Recipe slightly adapted from Recipe Runner
Nutrition Information
Serving size: ⅕ recipe (scant 2 cups) Calories: 337 Fat: 9.4 Carbohydrates: 29.0 Sugar: 5.4 Sodium: 577 Fiber: 7.2 Protein: 36.0 Cholesterol: 78
Recipe by Prevention RD at