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Chicken Sweet Potato Skillet
One of the first things my husband made for me was a variation of this chicken sweet potato skillet. Over the years, it has become a family favorite. Top with cheese, sour cream, avocado, lettuce or anything else your family likes. —MacKenzie Wright, San Antonio, Texas
Ingredients
- 1 tablespoon olive oil
- 2 medium sweet potatoes, cubed (about 1/2-inch cubes)
- 1/2 medium onion, finely chopped
- 1 garlic clove, minced
- 2 cups cubed cooked chicken
- 1 can (15 ounces) black beans, rinsed and drained
- 1 medium zucchini, chopped
- 1 cup reduced-sodium chicken broth
- 1 cup salsa
- 1/2 large sweet red pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Optional: Sour cream and minced fresh cilantro
Directions
- 1. In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings.
- 2. Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.
Nutrition Facts
1-1/2 cups: 392 calories, 9g fat (2g saturated fat), 62mg cholesterol, 826mg sodium, 47g carbohydrate (15g sugars, 9g fiber), 29g protein.
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