Chili Lime Sweet Potato and Chicken Skillet

This Chili Lime Sweet Potato and Chicken Skillet is a vibrant, one-pan meal that’s healthy, flavorful, and perfect for weeknights or meal prep. Loaded with tender chicken, sweet potatoes, bell peppers, and black beans in a zesty chili-lime seasoning, this dish hits all the right notes—spicy, sweet, savory, and tangy. It’s naturally gluten-free, paleo-friendly (minus the beans and cheese), and customizable with your favorite toppings.

Why You’ll Love This Recipe

• One pan, minimal cleanup – Everything cooks in one skillet.

• Full of flavor – Chili, cumin, and lime create bold, zesty seasoning.

• Meal prep approved – Perfect for batch cooking and storing.

• Balanced nutrition – Includes protein, complex carbs, and fiber.

• Customizable – Easily adapted for different diets or preferences.

• Naturally gluten-free – Made with whole, clean ingredients.

• Paleo- and vegan-friendly – Easy to adjust by omitting chicken or beans.

• Quick and easy – On the table in 45 minutes.

• Family-friendly – Mild spice level that appeals to a range of tastes.

• Satisfying and hearty – Great as a full meal or side dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 4 cups sweet potato cubes (½-inch size)

• 2 bell peppers, chopped into ½-inch pieces

• 1 red onion, diced

• 2 tablespoons chili powder

• 2 teaspoons ground cumin

• ¼ teaspoon salt

• 1 cup chicken stock (plus more as needed)

• 1 tablespoon lime zest

• 1 can black beans (540mL/18 oz), drained

For Serving (optional):

• Shredded cheddar cheese

• Cilantro leaves

• Lime wedges

• Greek yogurt or sour cream

• Avocado slices

• Tortilla chips

Directions

1. Cook the chicken:
   In a large skillet, heat 1 tablespoon of olive oil over medium heat.
   Add cubed chicken, season with salt and pepper, and sauté for 8–10 minutes, until fully cooked through.
   Remove chicken from the skillet and set aside.

2. Cook the vegetables:
   In the same skillet, add the remaining 1 tablespoon of olive oil.
   Add sweet potatoes, bell peppers, red onion, chili powder, cumin, salt, chicken stock, and lime zest.
   Stir to combine, then cover and bring to a simmer.

3. Simmer:
   Cook 15–20 minutes, stirring 2–3 times, until the sweet potatoes are tender.
   If the skillet gets dry, add a splash more stock.

4. Combine:
   Add the black beans and cooked chicken back to the skillet.
   Stir everything together and cook for another 2–3 minutes until heated through.

5. Serve:
   Top with shredded cheese, cilantro, lime wedges, Greek yogurt, avocado, or tortilla chips, as desired.

Servings and timing

• Servings: 4–6

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Vegan version: Omit the chicken and use vegetable stock. Add extra beans or tofu.

• Paleo-friendly: Leave out the black beans and dairy toppings.

• Spicy upgrade: Add jalapeños, chipotle powder, or a splash of hot sauce.

• Grain add-in: Serve over cooked quinoa, rice, or cauliflower rice for a more filling meal.

• More veggies: Toss in spinach, kale, or zucchini near the end of cooking.

• Cheesy bake: After cooking, top with cheese and broil for 2–3 minutes until melted.

• Citrus boost: Add a squeeze of fresh lime juice right before serving for extra zing.

• Mexican-style: Add taco seasoning instead of plain spices, and garnish with salsa and cotija cheese.

• Slow cooker: Cook on low for 4–5 hours or high for 2–3 hours until sweet potatoes are tender.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in individual portions for up to 2 months.

• Reheating: Microwave in 60-second intervals, stirring between, or reheat on the stovetop over medium heat with a splash of broth or water.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work just as well and may be even juicier.

Can I make this ahead of time?

Absolutely. It reheats well and is perfect for meal prep.

What if I don’t have black beans?

You can substitute with kidney beans, pinto beans, or chickpeas.

Is this dish spicy?

It’s mildly spiced. To increase the heat, add hot sauce, cayenne, or spicy chili powder.

Can I roast the sweet potatoes instead?

Yes, you can roast them separately and add them in later for more texture.

What can I serve this with?

It’s a complete meal on its own, but pairs well with rice, tortillas, or a side salad.

Can I use pre-cooked chicken?

Yes, just add it in during the last few minutes to warm through.

How do I keep the sweet potatoes from getting mushy?

Cut them into uniform cubes and avoid overcooking. Check for doneness at 15 minutes.

Can I make this dairy-free?

Yes, just omit cheese and yogurt, or use non-dairy alternatives.

What’s the best way to zest a lime?

Use a microplane or fine grater to zest only the green part of the lime skin, avoiding the bitter white pith.

Conclusion

This Chili Lime Sweet Potato and Chicken Skillet is a colorful, wholesome meal that’s full of flavor and easy to prepare. With its balance of protein, veggies, and fiber, it’s perfect for weeknight dinners, packed lunches, or feeding a hungry crowd. Topped with your favorite garnishes and ready in under an hour, this dish will become a go-to favorite in your healthy recipe rotation.

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