Hannah Favorite

Chili Lime Sweet Potato Chicken Skillet

45 minutes


  • 1 lb boneless skinless chicken breasts (roughly 2 large chicken breasts; cut into 1-inch cubes)
  • 2 tablespoons olive oil
  • salt and pepper
  • 4 cups sweet potato cubes (cut into 1-cm (½ inch) cubes; approximately 1 large or 2 smaller sweet potatoes)
  • 2 bell peppers (cut into ½ inch pieces)
  • 1 red onion (1 small onion or ½ large onion; diced)
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • ¼ teaspoon salt
  • 1 cup chicken stock
  • 1 tablespoon lime zest
  • 1 can black beans drained (540mL/18 oz)


  • shredded cheddar cheese
  • cilantro leaves
  • lime wedges
  • greek yogurt or sour cream
  • avocado
  • tortilla chips



  1. In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken, and cook until no longer pink in the middle (roughly 8-10 minutes).
  2. Remove the chicken from the pan and place on a clean plate.
  3. Add the sweet potato, bell peppers, red onion, chili powder, cumin, salt, chicken stock and lime zest.
  4. Cover and bring to a simmer. Simmer (covered) for 15-20 minutes, stirring 2-3 times, until sweet potatoes are soft and cooked through. If the pan becomes dry, add more chicken stock.
  5. Add the black beans and cooked chicken breast, and cook 2 or so minutes until heated through.
  6. Serve with suggested toppings.

Quick Tip

Have your potatoes and veggies cubed ahead of time for a quicker prep time!