
Chicken Sweet Potato Skillet
Total Time
Prep/Total Time: 30 min.
Yield
4 servings
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
- 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.
- 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
© 2025 RDA Enthusiast Brands, LLC