Chicken Sweet Potato Skillet

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
Reinvent leftover cooked chicken into a saucy, southwestern chicken sweet potato skillet with veggies. Using jarred salsa in the simmering liquid helps give it lots of flavor with minimal effort.

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.

One of the first things my husband made for me was a variation of this sweet potato skillet. Over the years, it's become a family favorite. Top with cheese, sour cream, avocado, lettuce or anything else your family likes. —MacKenzie Wright, San Antonio, Texas
Recipe Creator

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