Chili Lime Sweet Potato and chicken Skillet
A new spin on a One Balanced Favorite! This Chili Lime Sweet Potato and Chicken Skillet is perfect to add to your weekly easy dinner menu and made with just a few simple ingredients. It’s made all in one cast iron skillet and packs in tons of protein too!
Do you get sick of having the same things for dinner? Or are you waiting until the day to figure out what you’re going to make and want something quick and easy? That’s where this meal comes in. Made with many ingredients that I like to always keep on hand like sweet potatoes, black beans, shredded cheese and chicken! I’ve been wanting to make another version of the highly popular Ground Turkey Sweet Potato Skillet which is a favorite on the blog and very similar to this!
I like to use the cast iron skillet for this recipe! I highly recommend having one in your kitchen as it’s used for so many things that I like to make!
What you need for Chili Lime Sweet Potato and Chicken Skillet:
- Sweet Potatoes
- Chicken Tenderloins
- Shredded monterey jack cheese
- Yellow onion
- Garlic cloves
- Black Beans
- Green bell pepper
- Chicken broth
- Lime
- Lime zest
- Cumin powder
- Chili powder
- Garlic powder
- Onion powder
- Sea salt
- Black pepper
How to make this skillet:
- Prepare your mixture of seasonings in a small bowl. Set aside.
- Cut chicken tenderloins into pieces and place in a bowl. Add some of the seasoning mix to the chicken and mix to coat.
- Chop sweet potato into pieces. Place in a microwave safe bowl and top with a wet paper towel. Place in the microwave for 3 minutes to allow sweet potatoes to soften.
- In cast iron skillet, heat up 1 tbsp extra virgin olive oil. Add chicken to saute. Cook until the pieces reach an internal temperature of 165 degrees. About 5-6 minutes. Remove from the skillet and place in a small bowl.
- While using the same skillet, add another tbsp of olive oil. Add minced garlic, onion and bell pepper to saute. Saute for 2-3 minutes before adding in the sweet potato.
- Add sweet potato, remaining seasonings and chicken broth to the pan. Mix together. Put a lid on top to allow sweet potato to cook through more. Set timer for 6-7 minutes.
- Add in black beans and mix. Juice ½ lime and add lime zest. Mix to combine.
- Remove from heat and top with shredded cheese. Place top on cast iron skillet and allow cheese to melt.
- Top with cilantro. Serve and enjoy!!
How to store your leftovers:
It’s best to store any leftovers in a sealed container in the fridge. I like using these!
If you want to switch it up, try doing this instead:
- Top with your favorite cheese!
- Use Japanese sweet potato instead of regular sweet potato
- Switch the black beans for another veggie!
- Try it with ground chicken instead
If you like this recipe, you may also like these on One Balanced Life:
- Ground Turkey Sweet Potato Skillet
- Crockpot Chicken Enchiladas
- BBQ Chicken Tostadas
- Street Corn Inspired Baked Tacos
FAQs:
Yes! This is great to meal prep and makes for delicious leftovers too.
You can also use chicken breast and cut into bite size pieces here too! If you want to switch this out for ground chicken, that will also work.
I use this one and love it!
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Chili Lime Sweet Potato and Chicken Skillet
This Chili Lime Sweet Potato & Chicken Skillet is perfect for an easy weeknight dinner and made with a few simple ingredients! Packs in lots of protein too.
Ingredients
- 1lb chicken tenderloins, cut into bites
- 3 cups sweet potatoes, chopped
- 1 cup yellow onion, diced
- 2 garlic cloves, minced
- 1 can black beans, drained and rinsed
- 1 green bell pepper, chopped
- 1/3 cup chicken broth
- 1 cup shredded monterey jack cheese
- 1 tsp lime zest
- 1 1/4 lime, juiced
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp sea salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp extra virgin olive oil
- 2 tbsp cilantro
Instructions
- Prepare your mixture of seasonings (chili powder, cumin, salt, pepper, garlic powder, onion powder) in a small bowl. Set aside.
- Cut chicken tenderloins into pieces and place in a bowl. Add some of the seasoning mix to the chicken and mix to coat.
- Chop sweet potato into pieces. Place in a microwave safe bowl and top with a wet paper towel. Place in the microwave for 3 minutes to allow sweet potatoes to soften. **be sure to do this as sweet potatoes wont cook throughly without
- In cast iron skillet, heat up 1 tbsp extra virgin olive oil. Add chicken to saute. Cook until the pieces reach an internal temperature of 165 degrees. About 5-6 minutes. Remove from the skillet and place in a small bowl.
- While using the same skillet, add another tbsp of olive oil. Add minced garlic, onion and bell pepper to saute. Saute for 2-3 minutes before adding in the sweet potato.
- Add sweet potato, remaining seasonings and chicken broth to the pan. Mix together. Put a lid on top to allow sweet potato to cook through more. Set timer for 6-7 minutes.
- Add in black beans and mix. Juice 1/2 lime and add lime zest.
- Remove from heat and top with shredded cheese. Place top on cast iron skillet and allow cheese to melt.
- Top with cilantro. Finish it off with another juice of lime.
- Serve and enjoy!!
