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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mexican Chicken, Sweet Potato and Black Bean Skillet Recipe

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This recipe for Mexican Chicken, Sweet Potato and Black Bean Skillet, by , is from A Kitchen Grimoire, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tonia Starkey (Nana)


2 Tbsp. olive oil
1 lb. boneless, skinless chicken breast - cut into bite-sized pieces
1/2 c. yellow onion, diced
1 tsp. cumin
1 tsp. chili powder
1 tsp. dried oregano
3/4 tsp. kosher salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 sweet potato, peeled, par-cooked*, diced
1 c. cherry tomatoes, halved
15 oz. can black beans, rinsed and drained
4 oz. can green chiles
1/3 c. red enchilada sauce
1/2c. Pepper Jack cheese, shredded
1/2 lime, juiced
1 Tbsp. cilantro, chopped

Heat oil in large cast-iron skillet over med-high heat.

In a small bowl, combine all of the spices.

When skillet is hot, add in the chicken and spread in a single layer. Sprinkle half of the spice blend over chicken. Cook chicken for 3 minutes. Add onion to chicken. Continue to cook until onion is soft and chicken is cooked through. Lower heat to medium and add in remaining spice mixture, sweet potatoes, tomatoes, beans, green chiles, and enchilada sauce. Stir together and cook 2-3 minutes. Remove from heat. Squeeze lime juice over chicken mixture. Top everything with cheese. Cover with foil or a lid until cheese has melted. Garnish with cilantro.

Personal Notes:
Personal Notes:
To par-cook, a sweet potato, cut it in half lengthwise and place it in a shallow microwave dish, cut side down. Pour 1/4 c. water in the dish, cover the dish with plastic wrap, and poke several holes in the top of plastic wrap to allow steam to escape. Microwave for 3-5 minutes, depending on the size of the potato, or until sweet potato is tender, but not fully cooked.




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