Chicken Sweet Potato Skillet

Description
Reinvent leftover cooked chicken into a saucy, southwestern chicken sweet potato skillet with veggies. Using jarred salsa in the simmering liquid helps give it lots of flavor with minimal effort.
Ingredients
- 1 tablespoon olive oil
- 2 medium sweet potatoes, cubed (about 1/2-inch cubes)
- 1/2 medium onion, finely chopped
- 1 garlic clove, minced
- 2 cups cubed cooked chicken
- 1 can (15 ounces) black beans, rinsed and drained
- 1 medium zucchini, chopped
- 1 cup reduced-sodium chicken broth
- 1 cup salsa
- 1/2 large sweet red pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- optional: sour cream and minced fresh cilantro
Directions
- In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings.
- Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.