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Mexican Chicken & Sweet Potato Skillet

Ingredients

  • 3 tbsp Olive Oil
  • 4 Chicken Breast, thin cut *cubed/bite size
  • 1/2 cup Yellow Onion, diced
  • 1 tbsp Minced Garlic
  • 1/2 tbsp Cayenne Pepper *optional, but fabulous flavor!
  • 1 packet Enchilada Seasoning Mix 1.5 oz.
  • 2 Medium Sweet Potatoes, peeled and cubed *I cooked mine in the microwave prior to for less stove top cooking, see notes below
  • 1 15 oz can Fire Roasted Diced Tomatoes
  • 15 oz can Black Beans, rinsed and drained
  • 1 cup Corn Kernels *either canned or frozen
  • 1 Jalapeno, seeded and diced *leave seeds for extra heat!
  • Salt/Pepper to taste
  • 1/4 cup Fresh Cilantro *extra for garnish
  • 1/2 cup Shredded Sharp Cheddar Cheese *optional, for garnish

Instructions

  • Pour olive oil into warm skillet.  Place chicken, chopped onion, jalapeno and garlic in skillet.  On medium heat, stir obsessionally until cooked.  5-8 minute.
  • While sweet potatoes are cooking in the microwave, add the seasoning packet, diced tomatoes, black beans, corn kernels, salt/pepper and cayenne pepper to chicken mixture.  Stir until everything is coated with seasonings.
  • Add sweet potato cubes to mixture and fresh cilantro.  Cook everything for another 3-5 minutes!  Garnish with shredded cheese and fresh cilantro!
  • **To par-cook a sweet potato, cut it in half.  Length wise. Place in a shallow microwave safe dish with the cut side down.  Pour a 1/4 cup of water in the dish and cover with plastic wrap.  Poke a holes in the plastic wrap for steam to escape.  Microwave for 4-5 minutes.  Sweet Potato should be tender, nut not fully cooked.  Cut and cube once cooked.