Recipe: Southwest Chicken, Sweet Potato, & Black Bean Skillet

Last updated: May 11, 2020, at 8:48 a.m. PT

Originally published: May 11, 2020, at 8:30 a.m. PT

Sweet Potato, Chicken, Black Bean with Parsley skillet dinner

This one pot-dish is full of veggies and loaded with flavor! You can opt to make this a vegetarian dish by swapping the chicken out and adding a second can of black beans.

Serves: 4
Total Preparation Time: 30 minutes


  • 1 tablespoon avocado or canola oil
  • 2 chicken breasts, cut into bite sized pieces
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 pinch crushed red pepper flakes
  • Salt and Pepper, to taste
  • 3 garlic cloves, minced
  • 1 large sweet potato, cubed
  • 1 4 oz can diced green chiles
  • 1 15 oz can black beans, drained /rinsed
  • 1 cup water
  • 4 cups chopped kale leaves
  • 1/2 cup shredded cheddar cheese
  • 1 avocado, sliced
  • 1/4 cup chopped cilantro


  • Preheat oven to 400 degrees F. 
  • Heat oil over medium high heat in a large oven proof skillet and add chicken, stirring until browned on all sides.
  • Add onion, bell pepper, chili powder, cumin, paprika and pepper flakes.
  • Season with salt and pepper.
  • Saute until onions have softened and add garlic cloves, sweet potatoes, chiles and black beans. 
  • Pour water into pan, stir and cover.
  • Reduce heat to simmer and cook, stirring periodically until the sweet potatoes are tender and water has been absorbed. 
  • Stir in the kale leaves until they begin to wilt.
  • Sprinkle cheese on top and place uncovered into the oven.
  • Bake until cheese is bubbly - about 8 minutes. 
  • Serve, topped with avocado and cilantro.
Category: Recipes