Mexican Chicken Skillet Recipe
Whip up this Mexican Sweet Potato Chicken Skillet for a quick, flavorful one-pan meal! Packed with tender chicken, sweet potatoes, and bold Mexican spices, it’s healthy, delicious, and perfect for busy weeknights.
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INGREDIENTS
- ½ pound boneless skinless chicken , thighs or breast
- 1 ½ cups sweet potato, diced and parboiled
- 1 cup canned black beans
- 1 tablespoon green jalapeno or green chili peppers, pickled (canned) or fresh
- 6 tablespoons mild salsa
- ½ cup mozzarella cheese
- 1-2 tablespoon olive oil, for cooking
- ⅓ cup red bell pepper, diced
- ½1 teaspoon ground cumin
- ¼ teaspoon red chili flakes
- 1 teaspoon ground oregano
- salt to taste
- black pepper to taste
- 1 teaspoon garlic, minced
- Lime wedges for serving
- Cilantro for serving
- 1 cup uncooked quinoa, optional
INSTRUCTIONS
- If serving with quinoa, start cooking it now.
- In a small bowl mix together spices, salt, black pepper, and diced chicken thighs.
- Brown the chicken in a skillet over medium-high heat until almost fully cooked. Set aside.
- Clean the skillet with paper towels and add sweet potatoes, jalapenos, garlic, bell peppers. Stir to combine and cook for another 5-8 minutes until warmed through and veggies softened. Stir in salsa, black beans and return the chicken.
- Top with cheese and close the lid. Once cheese is melted, remove the skillet from heat. Serve with a drizzle of squeezed lime juice and freshly chopped cilantro and quinoa.
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NUTRITION
Calories: 366kcalCarbohydrates: 29gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 70mgSodium: 927mgPotassium: 821mgFiber: 7gSugar: 5gVitamin A: 10255IUVitamin C: 27mgCalcium: 96mgIron: 2mg
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