Spicy Chipotle Sweet Potato & Black Bean Skillet

Looking for a quick, high‑protein dinner that packs a flavorful punch? This spicy chipotle sweet potato & black bean skillet delivers bold flavors and hearty protein in a fraction of the time. Perfect for a weekday hit, everything is ready in just 35 minutes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 pound diced boneless, skin‑less chicken breast (about 25g protein)
• 2 medium sweet potatoes, peeled and cut into ½‑inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 red bell pepper, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon chipotle in adobo sauce, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon salt
• ½ teaspoon black pepper
• Juice of 1 lime
• 1 tablespoon chopped fresh cilantro (for garnish)
• Optional: ¼ cup plain Greek yogurt or a dollop of avocado for topping

Instructions

1. Heat the olive oil in a large skillet over medium‑high heat.
2. Add the diced sweet potatoes and cook for 5‑6 minutes, stirring occasionally until they start to brown.
3. Push the sweet potatoes to the side and add the diced chicken. Season with cumin, smoked paprika, salt, and pepper. Cook until the chicken is lightly browned, about 5 minutes.
4. Stir in the onion, red bell pepper, garlic, and corn; cook for 3 minutes until veggies soften.
5. Add the black beans, chipotle, and a splash of water if the skillet looks dry. Reduce heat to medium‑low, cover, and simmer for 5 minutes to meld flavors.
6. Stir in the minced chipotle sauce and cooked sweet potato cubes; simmer uncovered for another 5 minutes until everything is heated through and the sweet potatoes are tender.
7. Finish by squeezing fresh lime juice over the skillet and stir to combine, then transfer to a serving dish.
8. Garnish with chopped cilantro and a dollop of Greek yogurt or avocado, if desired. Serve hot.

Chef's Note

Add a splash of lime juice right before serving and sprinkle fresh cilantro for an extra burst of freshness.

Make-Ahead Tips

Cool the skillet completely, transfer to an airtight container and refrigerate up to 3 days. Reheat in the microwave or on the stove with a pinch of water to restore moisture.

Substitutions

Use ground turkey or diced chicken thighs for a richer flavor.,Swap sweet potatoes for diced butternut squash or carrots for a different sweet note.,For a plant‑based version, replace chicken with cubed tofu or tempeh.,Use coconut milk instead of lime juice for a milder, creamier finish.