Chipotle Chicken & Chickpea Skillet with Sweet Potatoes

  • 1 tablespoon olive oil
  • 1 medium sweet potato, cut into bite-sized pieces (peel only if skin is very thick)
  • 1 tablespoon sauce from canned chipotle chiles in adobo
  • 1 to 2 whole chipotle peppers from canned chipotle peppers in adobo, diced
  • 1 can low-sodium chickpeas (15 ounces), rinsed and drained
  • 1 pint cherry tomatoes or grape tomatoes, halved
  • ¼ cup chopped sun dried tomatoes
  • 2 cups chopped cooked chicken (leftover rotisserie chicken works very well)
  • 2 tablespoons lime juice about 1/2 lime
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Heat a large skillet over medium heat. Add the 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, sun dried tomatoes, and chopped chicken. Cook until the chickpeas are hot and the cherry or grape tomatoes begin to lose their shape, about 3 to 4 minutes.

Add the lime juice over the top. Stir to combine. Season and taste; adjust as needed. Serve warm.

  • Yields: 4-6 servings
  • Preparation Time: 20 minutes

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