Recipe Series – Mexican Chicken, Sweet Potato Skillet

Mexican Chicken

I love working in the mental health field, specifically eating disorders! I preach the importance of self-care, but sometimes fall short on practicing it myself! I love to cook, but sometimes just don’t feel like I have time to go to the grocery store, prep the meal, and cook especially if I am just cooking for myself. I started looking into finding quick, nutritious, and tasty meals so that I am still taking time to take care of myself while also not feeling like its a chore! I found this delicious Mexican Chicken, Sweet Potato Skillet recipe that meets all of the criteria I mentioned before! If you love to cook or you’re a beginner, this recipe (see below)  is quick, easy, & delicious! Not only does it take less than 30 minutes to prep and cook, but you only need a skillet — less time cleaning dishes, am I right!? Also, this recipe makes 4 servings, making it an easy meal to freeze and/or refrigerate and enjoy throughout the week!


  • 2 teaspoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces
  • 1/2 cup diced yellow onion
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 3/4 teaspoon kosher salt or to taste
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon fresh ground black pepper
  • 1 sweet potato, peeled, par-cooked and diced (see note on par-cooking)
  • 1 cup cherry tomatoes, halved
  • 15 ounces canned black beans, rinsed and drained
  • 4 ounces diced green chiles (canned)
  • 1/3 cup salsa or red enchilada sauce
  • 1/2 cup shredded cheddar or Colby Jack cheese
  • 1/2 lime, juiced
  • 1 tablespoon chopped cilantro (optional)


  1. Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat.
  2. In a small bowl combine all of the spices.
  3. When the skillet is hot add in the chicken and spread into an even layer, then sprinkle with half of the spice blend.
  4. Sauté the chicken for approximately 3 minutes then add in the onion.
  5. Continue to cook for several more minutes or until the onion has softened and the chicken is cooked through.
  6. Lower the heat to medium and add in the remaining spice blend, sweet potato, cherry tomatoes, black beans, green chiles, and salsa or enchilada sauce.
  7. Stir together and cook until the mixture is heated thouroghly, approximately 2-3 minutes.
  8. Squeeze the lime juice over everything then top with the shredded cheese.
  9. Cover with a lid or lay a piece of foil on top of the skillet until the cheese has melted.
  10. Garnish with cilantro and serve.

Authored by Emily Baum, M.S., RDN, LD