Chicken Sweet Potato Skillet

Flavorful
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
  1. 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.
  2. Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.