Smokey Sweet Potato and Chicken Skillet

This power-packed meal is perfect for refueling after a tough workout. Sweet potatoes are a nutrient-dense source of carbohydrates that help the body replenish depleted glycogen stores, and the chicken provides needed protein for recovery. A plus is that this recipe makes for an easy work night dinner that will provide plenty of leftovers to pack for lunches. The best part of this meal though? It can all be cooked in one skillet, and that means less clean up! We’re big fans of single skillet dinners.

Sweet potatoes, onions, bell pepper, and garlic are cooked to perfection with flavorful and smokey spices. A pre-cooked chicken helps to get this meal on your plate faster. We know the time crunch of workweek evenings!

Even though the convenience of this meal is nice, we really just like its delicious and savory goodness.

Smoky Sweet Potato and Chicken Skillet

The sweetness of the sweet potatoes marries well with the smokiness of the chipotle in this one-skillet meal


(2 T.) Grass-fed Butter such as Kerrygold

(3) Sweet potatoes, diced 1/2 inch cubes

(1) Yellow onion, diced

(3 cloves) Garlic

(1) Red bell pepper, diced

(1) Jalapeno, finely chopped

(2 cups) Chicken, shredded

(1T.) Chipotle chile powder

(1/2 t.) Cumin

(1/2 t.) Coriander

(1 t.) Salt, or to taste

(1/2 t.) Black pepper

(1 1/2 T.) Lime juice


Heat butter in a large skillet or wok. Add diced sweet potatoes, cover with a lid, and stir occasionally, cooking until almost tender. Stir in onion and cook for five minutes. Add garlic, bell pepper, and jalapeno. Sprinkle spices (chipotle powder through black pepper) and cook until aromatic. Toss in chicken until warmed through. Add chopped cilantro, and lime juice, turn off heat and stir to combine. Enjoy!

6 Comments Add yours

  1. I love anything that can be made in one pot/skillet/pan!

    Liked by 1 person

  2. emilyshomecookedkitchen says:


    Liked by 1 person

  3. Out of curiousity, are you using your Jalapeños green or red? Green are far more common but red are little sweeter and a good bit fruitier. I’d reccomend them for a dish like this if you come across any.

    Liked by 1 person

    1. loveandumami says:

      We used green. Red jalapeños sound tasty although I’ve never used them. They are hard to find!

      Liked by 1 person

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