Dinner
Gluten-Free

Southwestern Chicken + Sweet Potato Skillet


Prep: 15 mins
Cook: 40 mins
Servings: 6

Love one skillet meals? Us too! This skillet consists of chicken, sweet potato, bell peppers, tomatoes with green chiles, black beans, a heavy-hand of seasonings, and a generous amount of melted cheese – while it might sound naughty, it’s actually full of protein, vitamins, and fiber, a guilt-free indulgence.

Ingredients

  • 1 pound boneless, skinless, free-range, humanely-raised chicken breasts, cut into 1″ pieces
  • 2 tablespoons of coconut oil, divided
  • 1 large sweet potato, peeled and cubed
  • 1 ½ cups organic corn
  • 2 bell peppers, stemmed, seeded, + chopped
  • 4 scallions, sliced, divided
  • 1 (10 oz.) can tomatoes with green chiles
  • 4 cloves garlic, minced
  • 1 (15.5 oz.) can organic black beans, drained + rinsed
  • 1½ cups shredded organic pepper jack cheese
  • 2 teaspoons chili powder
  • 1 ½ teaspoons cumin
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 1 teaspoon crushed red pepper
  • ½ cup fresh cilantro, ¼ for recipe, ¼ cup to garnish
  • 1 cup chicken (or veggie) stock
  • 1 tablespoon cornstarch
  • Guacamole, to top, optional

*Choose organic whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Calories35118%
Fat (g)1219%
Saturated Fat (g)629%
Carbohydrates (g)3411%
Protein (g)2857%
Sugars (g)100%
Fiber (g)936%

Preparation

  1. Heat a tablespoon of coconut oil in a large cast iron skillet over medium heat. Add the chicken to the skillet and cook until browned, but not cooked through – about 6 to 8 minutes. Remove the chicken from heat and set aside.
  2. Heat the remaining tablespoon of coconut oil in the skillet. Once hot, add in the sweet potato and brown, about 12 to 14 minutes. Then add the garlic, corn, bell peppers, seasonings, and half of the scallions to the skillet. Cook for 2 minutes, stirring. Add in the tomatoes with green chiles and 1 cup of chicken (or veggie) stock. Return the chicken to the skillet and stir well to combine.
  3. Cook for 5 more minutes. In a small bowl, mix together the cornstarch and a tablespoon of water to form a slurry, or paste. Add the cornstarch to the liquid in the skillet, mix in the black beans and cilantro, and cook until the sauce has thickened and the black beans are warmed. If the mixture is too thick, add up to ½ cup more chicken (or veggie) stock.
  4. Set oven to broil. Top the skillet with the shredded cheese and broil until the cheese is melted and just beginning to turn golden in spots.
  5. Sprinkle the skillet with additional scallion and cilantro. Serve warm and top with guacamole, if desired.

Tip

Great topped with sliced avocadoes drizzled with a squeeze of lemon.

Southwestern Chicken + Sweet Potato Skillet

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