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Smoky Chicken and Sweet Potato Skillet with Black Beans
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
  • Add the diced red onion and minced garlic to the skillet. Stir and cook for 2 minutes until the onion begins to soften.
  • Stir in the smoked paprika, ground cumin, and chili powder. Cook for 1 minute to toast the spices.
  • Add the diced sweet potatoes and stir to coat everything evenly. Cover the skillet and cook for 10 to 12 minutes, stirring every few minutes, until the sweet potatoes are tender when pierced with a fork.
  • Pour in the black beans and stir gently. Cook uncovered for 3 to 4 minutes until the beans are heated through. Taste and adjust salt and pepper if needed.
  • Remove the skillet from the heat. Sprinkle with chopped cilantro and serve with lime wedges on the side.

Notes

Cut the sweet potatoes into even cubes so they cook at the same rate as the chicken. Leftovers reheat well in a skillet over low heat with a splash of water to loosen the mixture. For a milder flavor, reduce the chili powder by half before adding it with the other spices.
Course: Main Course
Cuisine: American
Equipment: Large Skillet, Cutting Board, Knife