Chili Lime Sweet Potato and Chicken Skillet

All Recipes, Main Course Meals


Chili Lime Sweet Potato and Chicken Skillet
This Chili Lime Sweet Potato and Chicken Skillet recipe is a healthy one pan dinner recipe that works great for meal prep. GF, vegan, and paleo-friendly.
Course Main Course
Servings 4


  • 1 lb boneless skinless chicken breasts roughly 2 large chicken breasts; cut into 1-inch cubes
  • 2 tbsp olive oil
  • salt and pepper
  • 4 cups sweet potato cubes cut into 1-cm (½ inch cubes; approximately 1 large or 2 smaller sweet potatoes)
  • 2 bell peppers cut into ½ inch pieces
  • 1 red onion 1 small onion or ½ large onion; diced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • ¼ tsp salt
  • 1 cup chicken stock
  • 1 tbsp lime zest
  • 1 can black beans drained 540mL/18 oz

To Serve

  • shredded cheddar cheese
  • cilantro leaves
  • lime wedges
  • Greek yogurt or sour cream
  • avocado
  • tortilla chips


  • In a large skillet or pan, heat 1 tbsp of olive oil over medium heat. Add the chicken, and cook until no longer pink in the middle (roughly 8-10 minutes).
  • Remove the chicken from the pan and place on a clean plate.
  • Add the sweet potato, bell peppers, red onion, chili powder, cumin, salt, chicken stock and lime zest.
  • Cover and bring to a simmer. Simmer (covered) for 15-20 minutes, stirring 2-3 times, until sweet potatoes are soft and cooked through. If the pan becomes dry, add more chicken stock.
  • Add the black beans and cooked chicken breast, and cook 2 or so minutes until heated through.
  • Serve with toppings of choice.


Leftovers keep well in an airtight container in the fridge for up to 4 days. Freezing not recommend.
Nutrition per Serving (1/4 batch): 366 kcal, Carbs 36g, Protein 29g, Fat 11g, Sodium 507mg, Fiber 6g, Sugar 9g