Southwest Chicken, Sweet Potato and Beans Skillet is on the Ingram family dinner menu. Yum yum yum, I love this meal so much with the spicy & sweet southwest flavors. It’s healthy comfort food at its best. Great ingredients make a great dish. All these ingredients pack so much flavor.
2 tbsp olive oil
1.5 lbs boneless skinless chicken breasts, cut into bite sized pieces
1.5 lbs boneless skinless chicken and thighs, cut into bite sized pieces
1 med diced yellow onion
2 tsp ground cumin
2 tsp chili powder
2 tsp dried oregano
2 tsp kosher salt or to taste
3 tsp granulated garlic
1/2 tsp fresh ground black pepper
2 sweet potato, peeled & diced
1 cup cherry tomatoes, halved
15 ounces canned black beans, rinsed and drained
15 ounces canned pinto beans, rinsed and drained
4 oz can diced green chiles
3/4 cup red enchilada sauce
1/2 lime, juiced
Preheat oven to 400°
Toss sweet potatoes with olive oil, salt, pepper, onion powder and garlic powder then place on on a cooking sheet. Cook for 20-25 mins or until tender.
In a small bowl combine all of the spices.
Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat.
When the skillet is hot add in the chicken and sprinkle with half of the spice blend.
Sauté the chicken for approximately 3 minutes then add in the onion.
Continue to cook for several more minutes or until the onion has softened and the chicken is cooked through.
Lower the heat to medium and add in the remaining spice blend, sweet potato, cherry tomatoes, black & pinto beans, green chiles and salsa or enchilada sauce.
Stir together and cook until the mixture is heated through, approximately 2-3 minutes.
Squeeze the lime juice over everything.
Garnish with cilantro and serve.