This makes a large amount but we didn't mind eating it two days in a row. You could serve it with rice as a side dish instead of the tortilla chips.
Mexican Chicken and Sweet Potato Skillet
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Category
Dinner
Cuisine
Mexican
If you are using leftover chopped chicken add it at the same time as the
sweet potatoes, beans and corn. If you like extra heat you can add
diced jalapeños, or hot sauce.
Ingredients
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1 tbsp oil
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1 large sweet potato, diced
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1 tbsp oil
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2 chicken breasts, cubed (I had leftover roast chicken and used that)
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1 tsp ground cumin
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1 tsp chili powder
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1/2 tsp chipotle chili powder (if you want it a little spicier)
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1 tsp smoked paprika
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salt and pepper
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1 c diced onion
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1 red pepper, diced
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2 garlic cloves
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1 small can diced tomatoes with the juice
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1 can black beans, drained and rinsed
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1 c frozen corn
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1-2 tbsp chopped cilantro
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squeeze of lime juice
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1 c smoked Monterey Jack cheese, grated
Directions
Heat your oven to 400°F. Toss the sweet potatoes and oil, season with salt and pepper. Place on a parchment lined baking sheet and roast for 25-30 minutes or until tender. Remove and set aside.
Heat the oil in a large skillet. Combine all of the spices in a small bowl. Add the chicken and 1/2 of the spices. Sauté for 4-5 minutes. Add the onion, peppers and garlic. Cook until the chicken is cooked through. Add the black beans, sweet potatoes, canned tomatoes, corn and remaining spices. Let it simmer to combine all the flavours. Add the lime juice and cilantro.
Top with the grated cheese, place under the broiler until the cheese is melted and bubbling. Remove and scoop into a bowl or on a plate. Serve with tortilla chips and avocado, or any other toppings you like.