Southwest Chicken and Sweet Potato Skillet
Course: MainDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
20
minutesIngredients
1 tbsp 1 olive oil
1 lb 1 chicken breast, cubed
1 tsp 1 salt
1 tsp 1 pepper
1 tsp 1 dried cumin
1 tsp 1 chili powder
1 tsp 1 dried oregano
1 tsp 1 onion powder
1 tsp 1 garlic powder
1 1 large sweet potato, partially cooked (I microwaved mine for 3 minutes then cubed it)
1 tbsp 1 minced garlic
4 oz 4 can diced green chilis
1 1 roma tomato diced
1/2 cup 1/2 red enchilada sauce (or green)
15 oz 15 can black beans, drained and rinsed
1/2 cup 1/2 Mexican style cheese, shredded
Directions
- To a large skillet on the stove over medium high heat, add in the olive oil once hot add in the cubed chicken and onion, seasoning with the seasonings and let the chicken cook through at this point.
- Once cooked add in the can of diced green chilies, black beans, partially cooked sweet potato, Roma tomato, and red enchilada sauce give this stir and let this cook together for 3 to 5 minutes.
- Sprinkle the cheese on top cover with a lid to the cheese melt down and enjoy!
Tasty. But the written recipe ingredients list above does not match the video, which INCLUDES 1/2 a diced yellow onion and does NOT have onion powder, garlic powder or T of minced garlic. I increased to use 1 C of homemade enchilada sauce, since my skillet meal seemed dry with just the 1/2 C listed (& in the video). We ate ours with tortilla chips and a fresh spinach side-salad.