Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas
One Pan Chipotle Chicken Skillet with sweet potatoes, chickpeas, and tomatoes. An easy, healthy, all-in-one meal!
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 4 servings, about 7 cups
Ingredients
- 1 ½ tablespoons extra-virgin olive oil divided
- 1 pound boneless skinless chicken breasts cut into bite-size pieces
- ¾ teaspoon kosher salt divided
- ¾ teaspoon freshly ground black pepper divided
- 1 tablespoon sauce from canned chipotle chiles in adobo, plus additional to taste
- 1 medium sweet potato peeled and cut into 1/2-inch cubes (about 10 ounces)
- 1 to 2 whole chipotle peppers from canned chipotle peppers in adobo diced (I used 2, and the recipe had a pretty good kick—use less if more sensitive to spice)
- 1 can low-sodium chickpeas (15 ounces), rinsed and drained
- 1 pint cherry tomatoes or grape tomatoes, halved
- 3 medium green onions chopped (about 1/2 cup)
- 2 tablespoons lime juice about 1/2 lime
- 2 tablespoons chopped fresh cilantro optional
Instructions
- Heat 1/2 tablespoon olive oil in a large nonstick or cast-iron skillet over medium high, until hot and shimmering. Add the chicken, sprinkle with 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook until lightly browned and cooked through, about 5 minutes. Stir in the 1 tablespoon adobo sauce and let cook 30 additional seconds. Transfer to a plate and set aside.
- Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the sweet potatoes to the skillet. Cook until the sweet potatoes are browned and slightly tender, about 6 minutes. Add the diced chipotle peppers, chickpeas, tomatoes, and green onion. Cook until the chickpeas are hot and the tomatoes begin to lose their shape, about 3 to 4 minutes.
- Add the chicken back to the skillet and pour the lime juice over the top. Stir to combine. Sprinkle with cilantro. Serve warm.
Notes
- Store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave.
- Make it vegetarian (or vegan!): Omit the chicken and swap it for an additional can of chickpeas or add another bean, such as pinto beans, light or dark red kidney beans, or black beans.
- Extra chipotle peppers in adobe? You can freeze the leftovers in a ziptop bag, or use them to make any of these recipes.
Nutrition
Serving: 1(of 4), about 1 3/4 cupsCalories: 297kcalCarbohydrates: 30gProtein: 26gFat: 8gSaturated Fat: 1gCholesterol: 60mgSodium: 483mgFiber: 9gSugar: 5g
