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.
Ingredients
- 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
Instructions
- 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.
Notes
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