Chili Lime Sweet Potato and Chicken Skillet

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!

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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Which ingredients do we need?

• Chicken - boneless, skinless breasts work best
• 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
• 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

Can I make this recipe vegetarian / vegan?

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.

Is this recipe paleo?

You can easily make this paleo by omitting black beans.

What do you recommend serving with this?

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!

Note: This recipe was originally posted in 2015. It has been republished with fresh photos, tips and a new video in 2020.

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Chili Lime Sweet Potato and Chicken Skillet

4.88 from 54 votes

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

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This Chili Lime Sweet Potato and Chicken Skillet recipe is a healthy one pan dinner recipe that works great for meal prep. GF, vegan- and paleo-friendly.

4 -6

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:

Leftovers keep well in an airtight container in the fridge for up to 4 days. I do not recommend freezing.

Video

Nutrition Information

Serving: 1/6 of batch, Calories: 366kcal, Carbohydrates: 36g, Protein: 29g, Fat: 11g, Saturated Fat: 1g, Cholesterol: 74mg, Sodium: 507mg, Potassium: 1172mg, Fiber: 6g, Sugar: 9g, Vitamin A: 21965IU, Vitamin C: 82mg, Calcium: 75mg, Iron: 3mg

Author: Denise Bustard

Course: Dinner

Cuisine: American, Mexican

© 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!