Cheesy Mexican Chicken Sweet Potato Skillet Meal
Ingredients
- 1 tablespoon olive oil
- ½ cup diced white, yellow or red onions
- 1 medium red or green bell pepper, cored, and diced
- 2 cloves garlic, finely minced or pressed through a garlic press (or 1/4 to 1/2 teaspoon garlic powder)
- 2 medium sweet potatoes, peeled and diced into 1/4-inch pieces (about 4-5 cups)
- 1 ¼ cups chicken broth, I use low-sodium
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt, I use coarse, kosher salt
- ½ teaspoon black pepper, I use coarsely ground black pepper
- ½ teaspoon dried oregano
- 3 cups more or less cooked, diced chicken (see note)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup salsa verde, green salsa; can use red salsa, too
- 1-2 tablespoons fresh lime juice, from 1-2 limes
- 1 cup or more shredded Monterey Jack cheese , (can sub cheddar or a Mexican cheese blend)
- Fresh cilantro, diced avocados, and other desired toppings (tomatoes, sour cream, etc)
Instructions
- In a large, 12-inch nonstick (stainless will work, too) skillet or pan, heat the olive oil over medium heat until hot and rippling. Add the onions, peppers, and garlic. Saute, stirring often, for 5-6 minutes, until the onions start to soften and turn translucent.
- Add the sweet potatoes, broth, cumin, chili powder, salt, black pepper, and oregano. Bring the mixture to a gentle simmer, cover, and cook for 15 minutes until the sweet potatoes are tender, stirring every couple of minutes to make sure the potatoes aren't sticking (moderate the heat if they are and add additional broth, if needed).
- Stir in the cooked chicken, black beans, and salsa verde (or red salsa, if using). Simmer the mixture over medium heat until chicken and black beans are heated through, 3-4 minutes.
- Stir in the lime juice and cheese. Serve with fresh, chopped cilantro, diced avocados, and any other topping desired!
Notes
Chicken: if you don't already have cooked chicken and want to use fresh, uncooked chicken, dice the chicken into small pieces and lightly season with salt and pepper. Cook in the hot oil in the first step (before adding any veggies) until golden and cooked through. Remove to a plate and reserve until later in the recipe. Add a bit more oil to the pan to cook the veggies. One of my favorite ways to have cooked chicken pretty fast is this easy, skillet shredded chicken recipe/method.
Flavor: this recipe is pretty adaptable flavor-wise. Green or red salsa can be used, just make sure it's one that you like the flavor of (and isn't too spicy....or as spicy as your heart desires!).
Veggies: I think kale or spinach would make a great addition/nutritional boost to this meal (similar to this cheesy chicken, kale, sweet potato skillet meal).