Heat a cast-iron or non-stick skillet over medium-high heat, and add in a teaspoon of oil.
Season the chicken with 2 teaspoons of taco seasoning and then brown the chicken on each side, about 2-3 minutes per side, and then remove the chicken to a plate.
Add the remaining amount of oil to the skillet along with sweet potatoes. Brown sweet potatoes on each side, flipping every couple of minutes. This should take about 5-7 minutes.
Add in black beans, corn, remaining taco seasoning and chicken stock and stir everything together. Let simmer for 10 minutes, or until sweet potatoes are tender, and chicken stock has evaporated.
Finish the chicken skillet with the zest of one lime and fresh lime juice. Serve.
Use chicken stock or if are not gluten-free, a light beer, as the cooking liquid.
Shredded Monterey Jack cheese, cheddar, Colby, or queso fresco is a delicious addition to the skillet, as is chopped cilantro.
The lime is not necessary but does make the flavors really pop.
Leftovers will keep in a sealed container for up to 3 days in the refrigerator
While this recipe calls for raw chicken, you can opt to use leftover shredded chicken or leftover grilled chicken and skip the step of browning the chicken and just add the leftover chicken to the skillet with the stock, beans, and corn.
Another great option would be to use spicy sausage, like al fresco Jalapeno Chicken Sausage or andouille sausage, and add the sliced chicken to the skillet along with the beans, corn, and stock.