This Chili Lime Sweet Potato and Chicken Skillet recipe is a healthy one pan dinner recipe with delicious Southwestern flavor. Serve with a dollop of yogurt and a squeeze of lime!
When it comes to easy dinners, one pan meals are where it's at! Not only do they cook quickly and efficiently, but the clean up is so easy as well.
Our favorite one pan meals include this Enchilada Sweet Potato Skillet, this Winter One Pan Chicken and Veggies, and today's chili lime sweet potato and chicken skillet. This reader-favorite recipe packs in so much flavor for so little effort and is perfect for loading up with your favorite toppings!
Reasons you'll ♡ this chicken skillet
- it's gluten-free and dairy-free
- it is a complete one-pan meal
- perfect for meal prepping - although I do not recommend freezing!
Recipe video
Wondering how this skillet comes together? This one-minute video will show you how easy it is to prepare! You can find more of my recipe videos on my YouTube channel.
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Ingredients
- Chicken - boneless, skinless breasts work best, but chicken thighs will also work if you prefer that cut.
- Veggies - sweet potatoes, red and yellow bell peppers, and red onion, plus lime zest
- Canned - use canned black beans or make your own perfect black beans at home
- Stock - use store-bought chicken stock or make a batch of homemade bone broth
- Spices - chili powder, ground cumin, salt and pepper
- Olive oil - or any neutral oil
- Toppings - shredded cheese, cilantro leaves, lime wedges, Greek yogurt or sour cream, avocado [See tips for properly cutting an avocado, and not your hand!], and tortilla chips
Meal prep tips
Here are some tips to make prep go smoothly:
- sweet potatoes- make sure you cut them small- ½ to ¾ inch cubes
- prep ahead- while you can chop the chicken, bell peppers & onion ahead and measure out the spices, it's best to chop the sweet potatoes fresh so they don't harden
- leftovers- you can also use this recipe for meal prep by cooking ahead and reheating through the week.
- storage- store in the fridge for up to 4 days. I do not recommend freezing.
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Recipe FAQ
Definitely! Omit the chicken and substitute vegetable broth for the chicken stock. You can double the recipe's black beans or try adding a can of chickpeas to add extra protein, if you like.
For another tasty vegan one pan dish, try this Vegan Moroccan Chickpea Skillet.
You can easily make this paleo by omitting black beans.
Serve
This recipe is alllll about the toppings! Here are some of our faves:
- sour cream (or Greek yogurt)
- shredded cheese
- cilantro leaves
- avocado or guacamole
- salsa or hot sauce
- tortilla chips for scooping
More skillet recipes
- Healthy Chicken Skillet with Cajun Potatoes and Veggies
- 19 Healthy Skillet Dinners
- Easy Balsamic Chicken Skillet with Tomatoes & Tarragon
- One Pan Roasted Pork Tenderloin with Apples
- One Pan Tuscan Chicken Pasta
Check out my shop for my favorite slow cooker, meal prep containers, and freezer equipment!
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Chili Lime Sweet Potato and Chicken Skillet
Video
Ingredients
- 1 lb boneless skinless chicken breasts (roughly 2 large chicken breasts; cut into 1-inch cubes)
- 2 tablespoons olive oil
- salt and pepper
- 4 cups sweet potato cubes (cut into 1-cm (½ inch) cubes; approximately 1 large or 2 smaller sweet potatoes)
- 2 bell peppers (cut into ½ inch pieces)
- 1 red onion (1 small onion or ½ large onion; diced)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- ¼ teaspoon salt
- 1 cup chicken stock
- 1 tablespoon lime zest
- 1 can black beans drained (540mL/18 oz)
To serve
- shredded cheddar cheese
- cilantro leaves
- lime wedges
- greek yogurt or sour cream
- avocado
- tortilla chips
Instructions
- In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken, and cook until no longer pink in the middle (roughly 8-10 minutes).
- Remove the chicken from the pan and place on a clean plate.
- Add the sweet potato, bell peppers, red onion, chili powder, cumin, salt, chicken stock and lime zest.
- Cover and bring to a simmer. Simmer (covered) for 15-20 minutes, stirring 2-3 times, until sweet potatoes are soft and cooked through. If the pan becomes dry, add more chicken stock.
- Add the black beans and cooked chicken breast, and cook 2 or so minutes until heated through.
- Serve with suggested toppings.
Storage
- Leftovers may be stored in the fridge in an air tight container for up to 4 days.
Tips:
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
original photo from the 2015 post!
Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
Peg C says
My husband & I absolutely loved this.
Feel like prep was a bit longer than 15 minutes, but maybe I was being too cautious diving the sweet potato. Definitely will make again, and consider adding the halved cherry tomatoes mentioned in another review. Thanks!
Meri Schroeder says
This was a good skillet meal - always a fan of skillet/one dish meals. I read through the comments that it was a little bland, so I tried to up the flavor by adding s&p and about 1/2 tsp of garlic powder to the chicken. My other additions were about 10 cherry tomatoes cut in 1/2, and some leftover corn. I added about 1/2 tsp more salt than what the recipe calls for. I didn't have limes, so used lemon zest instead. I do feel like it could still use a little something, but overall a good dish.
Donna Gelfand says
I use ground chicken and it is awesome!
Andrea says
Easy recipe, but I think the 2 tbsp of chili powder was a bit too flavorful and overpowering for our family. I’d probably switch it out for less and add some other spices or I saw someone mention adding taco seasoning instead which sounds amazing too. It just needed a little bit more of a savory taste. Otherwise, the main ingredients were perfect together especially topped with avacado.
Donna Albright says
Made this tonight on a sheet pan in the oven because I was too lazy to watch it on the stovetop. Same ingredients minus the chicken broth. Put the chicken and veggies on the sheet pan, mixed in the olive oil and spices. 425° for 20 minutes then added the beans for 8 more minutes. Sprinkled lime zest, juice and cilantro when it came out and we had shredded cheddar and sour cream on top with tortilla chips on the side. Soooo good. Definitely in the ‘make again’ catagory!
Kim says
It has a great flavor! Whole family loved it!