This Mexican chicken and sweet potato skillet is the perfect quick, healthy, and delicious meal with Mediterranean notes. It is a gluten-free and high-protein.

Who says family dinners need to be boring? This recipe is packed with vibrant flavors, nutritious ingredients, and just a tiny bit of heat to spice things up.

This one-pan recipe delivers bold Mexican-inspired flavors while keeping things simple and healthy. That’s right!

The recipe is a one-pan meal, meaning it won’t take you hours to make, and you won’t have to spend hours cleaning afterward. And that’s exactly the kind of dinner I love to make.

Now, I know that there are a lot of ingredients you need to chop, which may take time.

However, to save some time, I always make sure to meal prep some basic ingredients like chopped onions, garlic, green chiles, or any other vegetables I normally use during my cooking. You can do that too!

Ingredients and Substitutes

SPICE BLEND

Paprika (1 tbsp) – You can also use cayenne pepper or chipotle powder. They do offer a smoky and more potent flavor, so adjust based on your preferences.

Ground cumin (2 tsp) – Coriander has a similar earthy note.

Chili powder (1 tsp) – You can also use cayenne pepper or red pepper flakes.

Dried oregano (1 tsp) – Swap with Italian seasoning or dried thyme.

Garlic powder (1 tsp) – You can also use garlic flakes.

Sea salt (1/2 tsp)

Ground black pepper (1/4 tsp)

CHICKEN AND VEGGIES

Sweet potato (1) – If you don’t have sweet potatoes, swap them with butternut squash or regular potatoes.

Olive oil (1 tbsp) – You can also use avocado oil or coconut oil.

Chicken breasts, skinless and boneless, diced (1 lb) –  You can use chicken thighs if you want a juicier option. And, for those who want a plant-based option, you can replace it with tofu or tempeh.

Yellow onion, finely chopped (1) – White or red onions work too.

Cherry tomatoes, halved (1 cup) –  You can also use canned diced tomatoes.

Black beans, drained and rinsed (15 oz can) – I’ve also tried using pinto or kidney beans, and they are great alternatives.

Diced green chiles (4 oz can) – If you want to add some kick to your meal, try adding some sliced jalapeños.

Salsa (1/2 cup) – I prefer using homemade salsa, but you can use your favorite store-bought option.

Lime, juiced (1/2)

Cheddar cheese, grated (1/2 cup) – You can use a dairy-free cheese if needed or choose another option like mozzarella, Colby Jack, or Pepper Jack.

TOPPING

Fresh cilantro, chopped

How to Make Mexican Chicken and Sweet Potato Skillet

Step 1. Cut the sweet potato lengthwise in half. Poke the halves using a fork on both sides of the potato. Grab a plate, fill it with water, and add the sweet potatoes.

Cook them in the microwave for 4-7 minutes on high until the sweet potato is tender (but not fully cooked). Set it aside to cool down.

Now, grab a small bowl and add all the spices.

Step 2. Give all the spices a good mix until it’s all well-blended.

Step 3. Place a non-stick skillet over medium-high heat. Add some olive oil and wait until it heats up. Once the oil is hot, add the diced chicken.

Step 4. Add half the spice blend, and make sure you cover the entire chicken. Also, spread the chicken in a single layer to promote even cooking.

Step 5. Cook the chicken for 3 minutes.

Step 6. Add the chopped onions.

Step 7. Give the chicken a stir and turn it over to cook the other side. Cook for another 4-5 minutes or until the onion softens and the chicken is fully cooked.

You might want to flip the chicken and stir throughout so the chicken cooks evenly.

Step 8. Now, as the sweet potato has cooled down, dice it.

Step 9. Lower the heat and add the rest of the spice blend, diced sweet potato, tomatoes, black beans, green chiles, and salsa. 

Step 10. Give the food a mix to make sure all the ingredients combine. Let them cook for 3-4 minutes.

Step 11. Squeeze the lemon juice all over the ingredients, and then top it off with the cheddar cheese.

Step 12. Place the lid on the skillet and let it cook for 2-3 minutes for the cheese to melt. Once you are ready to serve it, garnish with cilantro.  

How to Modify This Recipe

You can easily make this recipe your own and here is how:

• Vegetarian Option: Replace the chicken with a plant-based option like firm tofu, chickpeas, or tempeh. If you follow a vegan diet, replace the cheese with a dairy-free option.
• Low-Carb/Keto: Swap the sweet potatoes for zucchini or cauliflower. You can consider reducing the beans or eliminating them altogether.
• More Veggies: Add other ingredients like bell peppers, spinach, kale, or corn to add more flavor and nutrients.
• Extra Protein: Boost the protein intake by adding extra chicken, shrimp, or quinoa.

What to Serve with This Mexican Chicken and Sweet Potato Skillet

You know me, I love a good side dish. Here are some ideas!

• Tortillas chips
• Cornbread
• White or brown rice
• Guacamole
• Sour Cream
• Corn

Storage Tips

If you have leftovers, you are going to want to keep them for later in the week. Place them in an airtight container for up to 3 days.

You can also keep it in the freezer by placing individual portions in freezer-friendly bags. You can keep it in the freezer for up to 2 months.

When you are ready to have it again, place it in a skillet over low heat. You can also use the microwave, but I prefer how it turns up on the stove.

Make sure you add a splash of salsa or water to prevent the recipe from drying.

Other One-Pan Recipes

• Chili Chicken Stir Fry
• Salsa Fresca Chicken Bake
• Mexican Cheesy Chicken Skillet