This is the perfect one-pan recipe for your next Mexican inspired meal!
Most of the ingredient list can be found in your pantry to keep things simple for you – as always 🙂
Prep Time: 15 Minutes Total Time: 25 Minutes
Ingredients:
- 2 teaspoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- ½ cup diced yellow cumin
- 1 teaspoon chili powder
- 1teaspoon dried oregano
- ¾ teaspoon kosher salt or to taste
- ¼ teaspoon granulated garlic
- ¼ teaspoon fresh ground black pepper
- 1 sweet potato, peeled, par-cooked and diced
- 1 cup cherry tomatoes, halved
- 15 ounce can black beans, rinsed and drained
- 4 ounce diced green chiles (canned is fine)
Directions:
- Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat
- In a small bowl combine all of the spices
- When the skillet is hot add in the chicken and spread into an even layer, then sprinkle with half of the spice blend
- Sauté the chicken for approximately 3 minutes then add in the onion
- Continue to cook for several more minutes or until the onion has softened and the chicken is cooked through
- Lower the heat to medium and add in the remaining spice blend, sweet potato, cherry tomatoes, black beans, green chiles, and salsa or enchilada sauce
- Stir together and cook until the mixture is heated through (approximately 2-3 minutes)
- Squeeze the lime juice over everything then top with shredded cheese
- Cover with a lid or lay a piece of foil on top of the skillet until the cheese has melted
Nutrition information: Calories 385 | Total Fat 11g | Saturated Fat 4g | Cholesterol 96mg | Sodium 858mg | Fiber 11g | Sugar 7g | Protein 38g
Reference: https://reciperunner.com/mexican-chicken-sweet-potato-black-bean-skillet/
