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A quick and easy healthy cast iron skillet recipe that is loaded with Mexican flavors makes this chicken sweet potato skillet perfect for anyone looking for something that is huge in flavor but also actually good for you.
Oh and it's January, which makes this a great recipe for what is known as the healthy month! Listen, I love to cook so I'm all about crazy recipes that take a couple of hours to make and tastes delicious.
But I also love healthy cast iron skillet recipes that can be made for any random weeknight like this one pan chicken and veggies, and this chili lime sweet potato and chicken skillet dinner hits the spot. Inspired by Sweet Peas and Saffron, I added a few more spices and extra lime zest. Oh and some more garlic because I add extra garlic to everything!
To me, one of the easiest ways to eat a little healthier is to use sweet potatoes and add a bunch of spices. Shoot, if you search sweet potatoes on Chisel and Fork you'll see quite a few recipes.
It honestly is my most used ingredient and for good reason. It's just so versatile! So if you're looking for healthy one pan meals or like sweet potatoes like me, then give this one a try.
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Recipe Ingredients
- Skinless, boneless chicken breasts - chicken thighs work too.
- Sweet potatoes, green bell pepper, red bell pepper, red onion, garlic, lime, cilantro, avocado - the combination gives great flavor to this dish.
- Black beans - added protein.
- Chicken stock - helps scrape the browned bits and steam everything.
- Chili powder, cumin, paprika, cayenne pepper, salt - enhances the flavor.
Step-by-Step Instructions
- Heat 1 tbsp olive oil in large skillet over medium-high heat. Salt and pepper chicken and then add to pan, cooking for 4 minutes per side or until golden brown. Remove the chicken and set on a plate.
- Add another tbsp olive oil to skillet and reduce heat to medium heat. Add sweet potatoes and cook for 10 minutes, stirring occasionally. Add bell peppers and red onion and cook for 5 minutes. With 30 seconds left, add garlic and stir in. At this point, the sweet potato should be browning.
- Next, add in the spices, chicken stock and chicken. Stir so that everything is combined and then cover and cook for about 5 minutes or until sweet potatoes are cooked through.
- Remove from heat and stir in the lime zest and black beans. Adjust for seasoning. Garnish with cilantro, avocado and some lime juice. Serve immediately.
Can I Make this Vegetarian/Vegan?
Of course! Chicken isn't necessary so you can go without it, but if you want some protein, just throw in some crispy baked tofu. Also replace chicken stock with vegetable stock. You don't need to replace anything else.
What Cast Iron Skillet Do You Use?
For this as well as many other recipes such as this spiralized sweet potato enchilada skillet, I use a Lodge cast iron skillet. It’s surprisingly affordable and will last years if you take care of it.
Tips for Tasty Chicken Sweet Potato Skillet
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
- Be consistent with the size you dice the sweet potatoes so they cook evenly.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Add some fresh avocado to give the dish some healthy fat. You can also make your own guacamole.
Similar Recipes
- Chicken Tortilla Rice Bake
- Sweet Potato Fajitas
- Pork Medallions with Blue Cheese Sauce
- Chicken and Broccoli Skillet Bake
- Skillet Nachos
If you’ve tried this chicken sweet potato skillet or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chili Lime Chicken Sweet Potato Skillet
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breasts, diced into 1" cubes
- Salt and pepper
- 1 large (1 lb) sweet potato, diced into 1/2" cubes
- 1 green bell pepper, seeds removed and diced
- 1 red bell pepper, seeds removed and diced
- 1/2 red onion, diced
- 4 garlic cloves, minced
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1/2 cup low sodium chicken stock
- 2 limes zested
- 1 can black beans, rinsed and drained
- 1/4 cup cilantro leaves, chopped
- avocado, sour cream, cheese, etc..
Instructions
- Heat 1 tbsp olive oil in large skillet over medium-high heat. Salt and pepper chicken and then add to pan, cooking for 4 minutes per side or until golden brown. Remove the chicken and set on a plate.
- Add another tbsp olive oil to skillet and reduce heat to medium heat. Add sweet potatoes and cook for 10 minutes, stirring occasionally. Add bell peppers and red onion and cook for 5 minutes. With 30 seconds left, add garlic and stir in. At this point, the sweet potato should be browning.
- Next, add in the spices, chicken stock and chicken. Stir so that everything is combined and then cover and cook for about 5 minutes or until sweet potatoes are cooked through.
- Remove from heat and stir in the lime zest and black beans. Adjust for seasoning. Garnish with cilantro, avocado and some lime juice. Serve immediately.
Notes
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
- Be consistent with the size you dice the sweet potatoes so they cook evenly.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Add some fresh avocado to give the dish some healthy fat. You can also make your own guacamole.
You sure do love sweet potatoes but this looks good!