Mexican Chicken, Sweet Potato, and Black Bean Skillet Recipe

If you are on the lookout for a vibrant, nutritious, and downright delicious one-pan meal, this Mexican Chicken, Sweet Potato, and Black Bean Skillet is going to be your new best friend. Picture tender chicken infused with a lively blend of spices, sweet potatoes that bring a cozy warmth, and hearty black beans giving the perfect protein punch—all cooked together in a skillet for an easy, flavorful dinner that feels like a fiesta in every bite.

Ingredients You’ll Need

Each ingredient in this Mexican Chicken, Sweet Potato, and Black Bean Skillet plays an important role, offering layers of flavor, texture, and color that come together in beautiful harmony. From spices that awaken your taste buds to fresh veggies that add brightness, these components are simple yet essential.

• 2 tsp light olive oil: The perfect choice for sautéing chicken and veggies without overpowering the flavors.
• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes: Provides tender, protein-packed bites that absorb the spices wonderfully.
• ½ tsp ground cumin: Adds a warm, earthy depth characteristic of Mexican cuisine.
• 1 tsp chili powder: Brings a mild heat and smoky note that livens up the dish.
• 1 tsp dried oregano: A subtle herbaceous touch that complements the other seasonings perfectly.
• ½ tsp salt: Essential for enhancing all the natural flavors.
• Freshly ground black pepper to taste: Adds a sharp, fragrant kick.
• ½ cup white onion, chopped: Provides sweetness and a bit of crunch once sautéed.
• 3 garlic cloves, minced: Intensifies the flavor with its aromatic punch.
• 1 sweet potato, peeled and diced: Contributes a natural sweetness and hearty texture that balances the spices.
• 1 cup grape tomatoes, quartered: Offers juicy bursts of freshness and a pop of vibrant color.
• 15 oz can black beans, drained and rinsed: Adds fiber, protein, and a creamy texture that rounds out the skillet.
• 4 oz can green chiles with juice: Elevates the dish with a subtle tang and gentle heat.
• ⅓ cup medium salsa (or your favorite): Brings moisture, tang, and extra depth of flavor.
• Juice of ½ lime: The final zesty touch that brightens every bite.
• ½ cup cheddar cheese, shredded: Melted on top for a gooey, cheesy finish you won’t be able to resist.
• Freshly chopped cilantro: A fragrant, fresh garnish that adds a burst of herbal brightness.

How to Make Mexican Chicken, Sweet Potato, and Black Bean Skillet

Step 1: Partially cook the sweet potato

Start by placing your diced sweet potato cubes in a microwave-safe dish with half a cup of water. Microwave them for 4 minutes. This helps soften them before they meet the skillet, so they become tender but not mushy by the time the dish is ready.

Step 2: Season the chicken

While the sweet potatoes are cooking, toss your cubed chicken with salt, pepper, chili powder, cumin, and oregano. This seasoning blend infuses the chicken with all the bold, earthy flavors that make this Mexican Chicken, Sweet Potato, and Black Bean Skillet stand out.

Step 3: Brown the chicken and sauté aromatics

Heat the olive oil in a large skillet over medium-high heat, then add the seasoned chicken. Let it brown nicely for 3 to 4 minutes, sealing in all those spices and juices. Then stir in the chopped onion and minced garlic, cooking just until the onion turns translucent and the garlic is fragrant, about 2 minutes.

Step 4: Combine the remaining ingredients

Next, toss in the partially cooked sweet potato, black beans, grape tomatoes, green chiles (with their juice), lime juice, and salsa. Stir everything together and cook for about 3 minutes, allowing the flavors to mingle and the dish to warm through perfectly.

Step 5: Melt the cheese

Sprinkle the shredded cheddar cheese on top, cover the skillet with a lid, and let the residual heat melt it to gooey perfection. This final step brings a rich, melty finish to your Mexican Chicken, Sweet Potato, and Black Bean Skillet that is absolutely irresistible.

How to Serve Mexican Chicken, Sweet Potato, and Black Bean Skillet

Garnishes

A sprinkle of freshly chopped cilantro on top adds a burst of color and a fresh, slightly citrusy flavor that perfectly complements the warm spices and melted cheese. If you love a bit of a creamy touch, a dollop of sour cream or a few slices of ripe avocado are also delightful options.

Side Dishes

This skillet is fantastic on its own but pairs beautifully with simple sides like a fresh green salad to lighten things up or some warm corn tortillas to scoop up every bite. Roasted vegetables or a tangy slaw would also bring a wonderful contrast.

Creative Ways to Present

For a fun twist, serve the Mexican Chicken, Sweet Potato, and Black Bean Skillet over cilantro lime rice or inside crispy taco shells for a handheld version of this tasty meal. You can even transform it into a hearty burrito bowl topped with your favorite fresh salsas and a squeeze of extra lime.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Chicken, Sweet Potato, and Black Bean Skillet keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making for an even tastier next-day meal.

Freezing

If you want to prep ahead, this dish freezes really well. Let it cool completely, then portion it into freezer-safe containers. It can be frozen for up to 3 months and thawed overnight in the fridge before reheating.

Reheating

To reheat, warm your portion in a skillet over medium heat until heated through, adding a splash of water or broth if needed to keep it moist. You can also use a microwave, covering loosely to retain moisture and heating in short intervals.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add even more juiciness and richness to the dish, making it extra flavorful. Just cut them into similar-sized cubes for even cooking.

Is this dish spicy?

The Mexican Chicken, Sweet Potato, and Black Bean Skillet has a mild to medium spice level thanks to the chili powder and green chiles. You can adjust the heat by choosing mild or hot chiles and adding more or less chili powder based on your preference.

Can I make this vegetarian?

Yes! Simply omit the chicken and consider adding extra beans or some sautéed mushrooms for a satisfying, meatless alternative that still packs plenty of flavor.

What can I substitute for cheddar cheese?

Monterey Jack, pepper jack, or even a Mexican blend cheese work wonderfully in this recipe. If you want a dairy-free option, try a plant-based cheese or simply omit it and top with extra salsa and avocado instead.

Is this recipe good for meal prep?

Definitely. The Mexican Chicken, Sweet Potato, and Black Bean Skillet keeps well and tastes great reheated, making it a fantastic choice to prepare in advance for busy weeknights or packed lunches.

Final Thoughts

Your kitchen is just seconds away from smelling like a Mexican fiesta with this warm, colorful, and comforting Mexican Chicken, Sweet Potato, and Black Bean Skillet. I promise once you try it, this dish will become a staple in your rotation—easy, hearty, and full of flavors you’ll love sharing with your family or friends. Go on, give it a whirl and enjoy every single delicious spoonful!

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