Description
This Chicken and Sweet Potato Skillet is a wholesome, flavorful meal made in just one pan. Tender chunks of chicken, roasted sweet potatoes, and sautéed veggies are seasoned with herbs and spices for a warm and satisfying dish that’s ready in 30 minutes. Great for weeknights or meal prep!
Ingredients
1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
2 medium sweet potatoes, peeled and diced
1 red bell pepper, chopped
1 small red onion, chopped
2 cloves garlic, minced
2 tbsp olive oil, divided
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp dried thyme
Salt and pepper, to taste
Optional toppings: fresh parsley, feta cheese, avocado slices
Instructions
Cook sweet potatoes: Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for about 8–10 minutes, stirring occasionally, until slightly tender. Remove and set aside.
Sauté chicken: Add the remaining 1 tbsp olive oil to the skillet. Add the chicken, season with paprika, cumin, thyme, salt, and pepper. Cook for 5–7 minutes, or until browned and cooked through. Remove from skillet and set aside.
Cook veggies: In the same skillet, add bell pepper, onion, and garlic. Sauté for 3–4 minutes until softened.
Combine: Return sweet potatoes and chicken to the skillet. Toss everything together and cook for another 2–3 minutes until heated through and well mixed.
Serve: Top with chopped parsley, feta, or avocado if desired. Serve warm.
Notes
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Swap chicken for turkey or tofu for a different protein option.
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Add greens like spinach or kale in the last few minutes of cooking.
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This meal is great for prepping ahead and storing in the fridge for up to 4 days.