Southwest Chicken and Sweet Potato Skillet

4.30 from 10 votes

This southwest chicken and sweet potato skillet is bold, colorful, and full of zesty flavor—all in one healthy, easy pan.

Prep Time5

Cook Time20

Total Time25

Course: Main

Cuisine: American

Keyword: southwest chicken and sweet potato skillet

Servings: servings

1 tbsp olive oil
1 lb chicken breast, cubed
1 tsp salt
1 tsp pepper
1 tsp dried cumin
1 tsp chili powder
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 large sweet potato, partially cooked (I microwaved mine for 3 minutes then cubed it)
1 tbsp minced garlic
4 oz can diced green chilis
1 roma tomato diced
½ cup red enchilada sauce (or green)
15 oz can black beans, drained and rinsed
½ cup Mexican style cheese, shredded

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!