Ingredients
- 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 (about ½-inch pieces)
- 2 bell peppers, cut into ½-inch pieces
- 1 red onion, diced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1 cup chicken stock
- 1 tablespoon lime zest
- 1 can (540mL / 18 oz) black beans, drained
- To serve (optional):
- Shredded cheddar cheese
- Cilantro leaves
- Lime wedges
- Greek yogurt or sour cream
- Avocado
- Tortilla chips
Instructions
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add chicken cubes and season with salt and pepper. Cook for 8–10 minutes, until fully cooked. Transfer to a clean plate.
- In the same skillet, add the remaining 1 tablespoon olive oil, sweet potato, bell peppers, red onion, chili powder, cumin, salt, chicken stock, and lime zest.
- Stir well, cover the skillet, and bring to a simmer. Cook for 15–20 minutes, stirring occasionally, until sweet potatoes are tender. Add more chicken stock if the pan becomes dry.
- Return cooked chicken to the skillet along with the drained black beans. Stir and cook for another 2–3 minutes, until everything is heated through.
- Serve warm, topped with cheddar cheese, cilantro, lime wedges, Greek yogurt or sour cream, avocado, and tortilla chips as desired.
Notes
- Make it vegan by omitting the chicken and adding extra beans or tofu.
- Use vegetable stock instead of chicken stock for a vegetarian version.
- Perfect for meal prep — stores well in the fridge for up to 4 days.
- Cut sweet potatoes into evenly sized cubes for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe (without optional toppings)
- Calories: 350
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 28 g
- Cholesterol: 65 mg
