Southwestern Chicken Skillet with Sweet Potatoes, Chickpeas & Tomatoes

  • 1 ½ tablespoons olive oil
  • 1 pound boneless skinless chicken breasts cut into bite-size pieces
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ large yellow onion, chopped
  • 1 tablespoon sauce from canned chipotle chiles in adobo, plus additional to taste
  • 1 medium sweet potato, peeled and cut into ½-inch cubes (about 12-16 ounces)
  • 1 to 2 whole chipotle peppers from canned chipotle peppers in adobo, diced
  • 1 (15 oz.) can chickpeas, rinsed and drained
  • 1 (15.5 oz.) can roasted diced tomatoes, undrained

Heat the olive oil in a large nonstick or cast-iron skillet over medium high, until hot and shimmering. Add the chicken, sprinkle with the kosher salt and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Add the chopped onion and sauté an additional 2-3 minutes or until the onions are softened lightly. Stir in the adobo sauce and let cook 30 additional seconds. Transfer to a plate and set aside.

Reduce the heat to medium. Add the sweet potatoes to the skillet. Cook until the sweet potatoes are browned and slightly tender, about 10 minutes. Add the diced chipotle peppers, chickpeas, and tomatoes. Cook until the chickpeas are hot, about 5 minutes.

Add the chicken back to the skillet; stir to combine. Serve warm.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes

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