If you’re anything like me, you crave vibrant, bold flavors that make your taste buds dance! That’s exactly what you’ll get with this Mexican chicken sweet potato and black bean skillet. It’s a dish that truly captures the essence of Mexican cuisine, blending tender chicken with sweet potatoes and hearty black beans in one convenient skillet. I remember the first time I made this for my family; the aroma filled the kitchen, and we couldn’t wait to dig in! It’s perfect for busy weeknights when you want something delicious but don’t want to spend hours in the kitchen. Trust me, once you try this dish, it’ll become a regular on your dinner table!
Ingredients List
- 2 chicken breasts, diced into bite-sized pieces
- 1 medium sweet potato, peeled and cubed into ½-inch pieces
- 1 can black beans, drained and rinsed thoroughly
- 1 bell pepper, chopped (any color you like works great!)
- 1 onion, diced (I prefer yellow for its sweetness)
- 2 cloves garlic, minced (fresh is best for that aromatic kick)
- 1 teaspoon cumin (this adds that warm, earthy flavor)
- 1 teaspoon chili powder (for a little heat—adjust to your taste!)
- Salt and pepper to taste (don’t be shy with the seasoning!)
- 2 tablespoons olive oil (for sautéing everything to perfection)
How to Prepare Instructions
Now, let’s get cooking! This part is all about bringing those delicious flavors together in a simple, straightforward way. I promise, it’s easier than it looks!
Step 1: Heat the Olive Oil
First things first, grab your skillet and heat up the olive oil over medium heat. Preheating the skillet is key here; it allows your ingredients to cook evenly and helps develop that beautiful, golden color. You want it hot enough that the oil shimmers, but not smoking. Trust me, you’ll feel the magic as soon as you add the onions!
Step 2: Sauté Onion and Garlic
Once the oil is sizzling, toss in the diced onion and minced garlic. Sauté them for about 3-4 minutes until they’re softened and fragrant. You want them to be just tender and not browned—this is where the base flavors start to shine! Oh, the aroma is heavenly!
Step 3: Cook the Chicken
Next up, add your diced chicken to the skillet. Cook it for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink in the center. It’s super important to make sure it’s fully cooked for food safety, so check those pieces carefully!
Step 4: Add Vegetables and Spices
Now it’s time to bring in the star players—your sweet potatoes and bell pepper! Add them to the skillet along with the cumin, chili powder, salt, and pepper. Stir everything together so the spices coat those veggies and chicken nicely. The colors are going to be so vibrant!
Step 5: Cook Until Tender
Cover the skillet and let it cook for about 15-20 minutes. You’ll want to stir occasionally. The sweet potatoes should be tender enough to easily pierce with a fork. Just keep an eye on them to avoid mushiness. Perfectly cooked sweet potatoes are the key to this dish!
Step 6: Stir in Black Beans
Once your sweet potatoes are ready, gently fold in the black beans. You don’t want to mash them, just stir until they’re heated through, which should take about 2-3 minutes. They’ll add that creamy texture and heartiness!
Step 7: Serve Hot
And voilà! Your Mexican chicken sweet potato and black bean skillet is ready to serve. I love to garnish it with fresh avocado or cilantro for an extra pop of flavor. Enjoy it straight from the skillet for that cozy, homey feel!
Why You’ll Love This Recipe
- Quick to prepare—perfect for busy weeknights when you need a delicious meal in a hurry!
- Healthy and wholesome, packed with protein from the chicken and fiber from the sweet potatoes and black beans.
- Bold and vibrant flavors that bring the essence of Mexican cuisine right to your table.
- Gluten-free, making it a great option for those with dietary restrictions.
- One-pan convenience means less time spent on cleanup and more time enjoying your meal!
Tips for Success
Alright, let’s make sure your Mexican chicken sweet potato and black bean skillet turns out absolutely fantastic! Here are my top tips to elevate this dish:
- Adjusting Seasonings: Everyone’s taste is different, so don’t be afraid to tweak the spices. If you like it spicier, add a pinch of cayenne or some diced jalapeños. For a milder version, skip the chili powder or reduce the amount.
- Cooking Sweet Potatoes: To achieve that perfect texture, cut your sweet potatoes into uniform ½-inch cubes. This ensures that they cook evenly. If you want to speed up the cooking process, you can microwave them for a couple of minutes before adding them to the skillet.
- Prevent Sticking: Make sure your skillet is properly preheated and oiled before adding the ingredients. This is crucial for preventing anything from sticking to the bottom. If you notice it starting to stick, just add a splash more olive oil and give it a gentle stir.
- Fresh Herbs: Don’t underestimate the power of fresh herbs! Adding chopped cilantro or parsley just before serving can really brighten up the flavors. Plus, it makes for a beautiful presentation!
- Leftovers: If you have any leftovers (which is rare because it’s so good!), store them in an airtight container in the fridge. They make for a delicious lunch the next day!
These little tips will help you master this recipe and make it your own. Have fun with it, and enjoy every delicious bite!
Nutritional Information
Here’s the estimated nutritional breakdown for one serving of this delicious Mexican chicken sweet potato and black bean skillet. Keep in mind that the values can vary based on specific ingredients used, but this should give you a good idea of what to expect:
- Calories: 350
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 600mg
- Carbohydrates: 45g
- Fiber: 10g
- Sugar: 5g
- Protein: 25g
This dish is not only packed with flavor but also offers a balanced mix of protein, healthy fats, and fiber to keep you satisfied. Enjoy your wholesome meal knowing it’s doing good things for your body!
FAQ Section
Got questions about my Mexican chicken sweet potato and black bean skillet? Don’t worry, I’ve got you covered! Here are some common queries and helpful answers to ensure your cooking experience is a breeze.
Can I use frozen sweet potatoes?
Absolutely! Frozen sweet potatoes can be a great time-saver. Just toss them in straight from the freezer, but keep in mind they may take a little longer to cook through. Just make sure they’re cut into similar size pieces for even cooking.
What if I don’t have black beans?
No problem! You can substitute them with other beans like pinto beans or kidney beans. Chickpeas can also work if you’re feeling adventurous! Just make sure they’re drained and rinsed if they’re canned.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat in the skillet or microwave until warmed through. It’s perfect for lunch the next day!
Can I make this dish vegetarian?
Of course! Just leave out the chicken and double up on the black beans or add some extra veggies like zucchini or corn for added texture and flavor. It’ll still be delicious!
How can I make this spicier?
If you like a kick, try adding some diced jalapeños when you sauté the onions and garlic. You can also increase the amount of chili powder or add a pinch of cayenne pepper for an extra heat boost!
What can I serve with this skillet dish?
This skillet is hearty enough to stand alone, but if you want to jazz it up, serve it with some warm tortillas, a side of rice, or a fresh green salad. It’s all about that balance!
Feel free to reach out if you have any other questions or need more tips. Happy cooking!
Serving Suggestions
Now that you’ve whipped up this scrumptious Mexican chicken sweet potato and black bean skillet, let’s talk about how to elevate your meal even further! Here are some delightful serving suggestions to complement those vibrant flavors:
- Warm Tortillas: Serve with soft corn or flour tortillas for a fun, hands-on experience. You can make little wraps with the skillet mixture for an extra burst of flavor!
- Fresh Guacamole: Nothing beats a creamy, homemade guacamole on the side. The coolness of the avocado perfectly balances the spices in the skillet.
- Simple Salad: A light green salad with crisp romaine, cherry tomatoes, and a zesty lime vinaigrette can add a refreshing crunch to your meal.
- Mexican Rice: Serve alongside a scoop of cilantro-lime rice or Spanish rice to soak up all those delicious juices from the skillet.
- Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt can bring a nice creaminess that cools down the heat while adding a nice tang!
- Pickled Red Onions: For an extra zing, try adding some pickled red onions on top. They add color and a delightful crunch!
- Cheese: Sprinkle some crumbled feta or shredded cheddar cheese over the top just before serving for a melty, flavorful addition.
These sides not only enhance the overall experience but also allow you to customize your plate to your liking. So, mix and match as you please, and enjoy every delicious bite!
Mexican Chicken Sweet Potato and Black Bean Skillet Bliss
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A flavorful Mexican chicken dish with sweet potatoes and black beans cooked in one skillet.
Ingredients
- 2 chicken breasts, diced
- 1 medium sweet potato, peeled and cubed
- 1 can black beans, drained and rinsed
- 1 bell pepper, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium heat.
- Add onion and garlic, sauté until softened.
- Add diced chicken and cook until no longer pink.
- Add sweet potato, bell pepper, cumin, chili powder, salt, and pepper.
- Cook until sweet potatoes are tender, about 15-20 minutes.
- Stir in black beans and heat through.
- Serve hot and enjoy.
Notes
- Adjust seasoning to taste.
- Top with avocado or cilantro for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: mexican chicken sweet potato and black bean skillet
