Tex-Mex Chicken and Sweet Potatoes
Made with chicken, sweet potatoes, black beans, corn, and taco seasoning, this simple Tex-Mex Chicken Skillet is sure to become a family favorite.
Servings: 4
Ingredients
- 3 teaspoons extra virgin olive oil divided
- 1 pound boneless, skinless chicken breasts cut into 2-inch chunks
- 4 teaspoons Homemade Taco Seasoning or store-bought taco seasoning (divided)
- 4 medium sweet potatoes peeled and cut into ½-inch cubes
- 1 (15-ounce) can black beans rinsed and drained
- 1 cup frozen corn kernels
- ½ cup low-sodium chicken stock or water
- 1 large lime zested and juiced
- 2 cups shredded Cheddar Cheese optional
Instructions
- Heat a cast-iron or non-stick skillet over medium-high heat, and add in a about 1 teaspoon of oil. While the oil is heating, 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 2 teaspoons of oil to the skillet along with 4 cubed sweet potatoes. Brown sweet potatoes on each side, flipping every couple of minutes. This should take about 5-7 minutes.
- Add in 1 can of drained black beans, 1 cup of frozen corn kernels, the remaining 2 teaspoons of taco seasoning, and ½ cup chicken stock. Add the browned chicken back to the skillet. Stir everything together and let simmer for 10 minutes over medium heat, or until sweet potatoes are tender, and chicken stock has evaporated. Remove the skillet from the heat, add the zest and juice of one lime, and stir to combine.
- If desired, top the skillet with a generous layer of shredded cheese, cover the skillet with a lid, and let the cheese melt.
- Serve as desired.
Video
Notes
Storage: Leftovers should be kept in a sealed container for up to 3 days in the refrigerator and reheated on a heat-safe plate in the microwave in 30-second intervals until warmed through.
Using Leftover Cooked Chicken: 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.
Swap the chicken for cooked sausage: Another great option would be to use spicy cooked sausages, like al fresco Jalapeno Chicken Sausage or andouille sausage, and add the sliced chicken to the skillet along with the beans, corn, and stock.
Nutrition
Calories: 488kcal | Carbohydrates: 78g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 276mg | Potassium: 1650mg | Fiber: 16g | Sugar: 10g | Vitamin A: 32097IU | Vitamin C: 15mg | Calcium: 102mg | Iron: 4mg
