Description
This Chicken and Sweet Potato Skillet is a delicious one-pan meal featuring juicy chicken, sweet potatoes, and warming spices. It’s nutritious, naturally gluten-free, and packed with flavor—great for meal prep or a cozy dinner!
Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs), cut into 1-inch cubes
- 2 tablespoons olive oil (divided)
- 2 medium sweet potatoes, peeled and diced
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional, for spice)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth or water (to help soften the potatoes)
- 1 tablespoon lime juice (optional, for brightness)
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Instructions
Step 1: Cook the Chicken
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add chicken pieces, season with salt, pepper, paprika, and cumin, and cook for 4-5 minutes, until browned but not fully cooked through.
- Remove chicken from the skillet and set aside.
Step 2: Cook the Sweet Potatoes
- Add the remaining tablespoon of olive oil to the skillet.
- Add sweet potatoes and onion, cooking for 5-6 minutes, stirring occasionally.
- Stir in garlic, chili powder (if using), and a splash of chicken broth to help soften the potatoes.
- Cover and cook for 5 more minutes, until sweet potatoes are fork-tender.
Step 3: Combine & Finish
- Return the chicken to the skillet and stir everything together.
- Cook for 2-3 more minutes, until chicken is cooked through (internal temp of 165°F/75°C).
- Remove from heat and squeeze fresh lime juice over the dish.
- Garnish with chopped parsley or cilantro and serve warm!
Notes
- Want extra greens? Add spinach or kale in the last 2 minutes of cooking.
- Prefer a creamier dish? Stir in ¼ cup coconut milk for a slightly creamy texture.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.