Mexican Chicken, Sweet Potato and Black Bean Skillet

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



  • 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)


  • 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



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