Description
This vibrant skillet takes me back to lazy summer evenings, where the smell of lime and spices filled the kitchen as laughter echoed outside. Packed with bold flavors and nourishing ingredients, it’s a one-pan meal that brings joy to the table—whether it’s Tuesday dinner or a weekend gathering. Dig in, share the moment, and don’t forget the toppings!
Ingredients
1 lb boneless, skinless chicken breasts, cubed
2 tbsp olive oil
Salt and pepper to taste
4 cups sweet potato cubes (½ inch)
2 bell peppers, chopped
1 red onion, diced
2 tbsp chili powder
2 tsp ground cumin
¼ tsp salt
1 cup chicken stock
1 tbsp lime zest
1 can black beans (18 oz), drained
To Serve
Shredded cheddar cheese
Cilantro leaves
Lime wedges
Greek yogurt or sour cream
Avocado slices
Tortilla chips
Instructions
Heat 1 tbsp olive oil in a large skillet. Season chicken with salt and pepper and sauté until browned. Remove and set aside.
Add remaining oil to the skillet. Cook sweet potatoes for 5–6 minutes until they begin to soften.
Add bell peppers, onion, chili powder, cumin, and salt. Stir and cook for 3 minutes.
Return chicken to the pan, pour in chicken stock, and simmer for 10–12 minutes until sweet potatoes are tender.
Stir in lime zest and black beans. Heat through for 2–3 minutes.
Serve hot with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: ~440 per serving
- Protein: ~32g per serving