Mexican Chicken Sweet Potato and Black Bean Skillet Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large skillet over medium heat. Add diced chicken breast and cook until browned and cooked through.
• STEP 2.Remove the chicken from the skillet and set aside. In the same skillet, add diced sweet potatoes and cook until they start to soften.
• STEP 3.Add minced garlic, cumin, chili powder, and paprika to the skillet. Stir well to coat the sweet potatoes.
• STEP 4.Add black beans, diced tomatoes, and chicken broth to the skillet. Bring to a simmer and cook until the sweet potatoes are tender.
• STEP 5.Return the cooked chicken to the skillet and stir to combine. Cook for an additional 5 minutes to allow the flavors to meld together.
• STEP 6.Serve the Mexican chicken sweet potato and black bean skillet hot, garnished with sour cream and fresh cilantro.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to dice the sweet potatoes into small, bite-sized pieces for even cooking.
• Feel free to adjust the spices according to your taste preferences. Add more chili powder for extra heat or reduce it for a milder flavor.
• You can also add some diced bell peppers or corn to the skillet for additional vegetables and flavors.

Storage and Serving

• Serve the Mexican chicken sweet potato and black bean skillet as a main dish with a side of rice or tortillas.
• You can also use it as a filling for tacos or burritos.
• To reheat leftovers, simply heat them in a skillet over medium heat until warmed through.