Mexican Chicken and Sweet Potato Skillet

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 40 min · Chicken · gluten-free, dairy-free, high-protein

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Ingredients

• 4 pieces (about 1 lb) boneless, skinless chicken breasts
• 1 large medium sweet potatoes
• 1 tbsp olive oil
• 1 medium bell peppers (red, yellow, or green)
• 1 medium red onion
• 2 cloves garlic cloves
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• to taste salt
• to taste black pepper
• for garnish fresh cilantro
• 1 for garnish lime

Method (tap to check — screen stays awake)

1. Dice the sweet potatoes into small cubes. Peel and chop the red onion and garlic. Slice the bell peppers into strips.
2. Season the chicken breasts with salt, pepper, chili powder, cumin, and paprika.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until cooked through. Remove and set aside.
4. In the same skillet, add the remaining olive oil. Sauté the onion, garlic, and bell peppers until softened, about 5-7 minutes.
5. Add the sweet potato cubes to the skillet, season with a little salt, and cook for about 10-12 minutes, stirring occasionally, until tender.
6. Slice the cooked chicken and add it back to the skillet, mixing everything well to combine and heat through.
7. Garnish with chopped cilantro and squeeze fresh lime over the top before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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