Southwestern Chicken and Sweet Potato Skillet is a flavorful one-dish dinner the entire family will love! Both nutritious and delicious, this high protein and high fiber meal comes together in less than 30 minutes.
Author:Chelsey
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Ingredients
Scale
1 ½ tablespoons avocado oil, divided
1 lb chicken breast, cubed
2 teaspoons smoked paprika, divided
1 ½ teaspoons chili powder
1 ½ teaspoons cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper, divided
2 medium sweet potatoes, chopped
1 yellow onion, chopped
1 bell pepper, chopped
1 teaspoon finely chopped garlic
½ cup chicken or vegetable stock
1 15 oz can fire roasted diced tomatoes
1 15 oz can black beans, drained and rinsed
1 cup corn kernels, fresh, frozen or canned (drained and rinsed)
Optional: Shredded Mexican Blend Cheese, Fresh cilantro for garnish
Instructions
Heat 1 tablespoon of oil in a large cast iron skillet over medium heat. When the pan is hot, add the chicken and season with 1 teaspoon smoked paprika, chili powder, cumin, garlic powder, oregano, salt and ¼ teaspoon black pepper. After 3 minutes, flip the chicken to brown on the other side. When the chicken is almost cooked, transfer the chicken to a plate and set aside.
Add another ½ tablespoon of oil to the pan along with the sweet potatoes, onion, bell pepper, and garlic. Season with 1 teaspoon smoked paprika and ¼ teaspoon black pepper. Saute until it begins to soften.
Add chicken stock and saute the sweet potatoes until soft, about 10 minutes. The stock will get absorbed.
When the sweet potatoes are soft to fork, add back the chicken along with the fire roasted tomatoes, black beans, and corn. Mix together until heated through. Top with shredded Mexican blend cheese and cilantro before serving. Enjoy!