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overhead shot of wooden spoon dipped in chicken sweet potato skillet

Chili Lime Chicken Sweet Potato Skillet

This chili lime sweet potato and chicken skillet is a quick and easy healthy skillet dinner recipe that is loaded with Mexican flavors.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 268kcal
Author Ryan Beck


  • 2 tablespoon olive oil
  • 1 lb chicken breasts, diced into 1" cubes
  • Salt and pepper
  • 1 large (1 lb) sweet potato, diced into ½" cubes
  • 1 green bell pepper, seeds removed and diced
  • 1 red bell pepper, seeds removed and diced
  • ½ red onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • ½ cup low sodium chicken stock
  • 2 limes zested
  • 1 can black beans, rinsed and drained
  • ¼ cup cilantro leaves, chopped
  • avocado, sour cream, cheese, etc..


  • Heat 1 tablespoon 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 tablespoon 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.


  • 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.


Serving: 1serving | Calories: 268kcal | Carbohydrates: 22g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 62mg | Sodium: 390mg | Potassium: 646mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12650IU | Vitamin C: 102.3mg | Calcium: 60mg | Iron: 2.7mg