Foodie Friday

Healthy Recipe of the Week

Southwest Chicken, Sweet Potato, & Black Bean Skillet

Image source: YMCA of Greater Seattle


  • 1 tablespoon Avocado or Olive Oil
  • 2 Chicken Breasts (skinless, cut into bite-sized pieces)
  • 1 Onion (chopped)
  • 1 Red Bell Pepper (chopped)
  • 1 1/2 teaspoon Chili Powder
  • 1 1/2 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1 pinch Red Pepper Flakes
  • A dash of Black Pepper (to taste)
  • A dash of Salt (to taste) (*optional)
  • 3 Garlic Cloves (minced)
  • 1 large Sweet Potato (cubed)
  • 1 4 ounce can Green Chiles (diced)
  • 1 15 ounce can Black Beans (drained, rinsed)
  • 1 cup Water
  • 4 cups Kale Leaves (chopped)
  • 1/2 cup Cheddar Cheese (or cheese of choice) (shredded)
  • 1 Avocado (sliced)
  • 1/4 cup Cilantro (chopped) (*optional)


Preheat oven to 400 degrees F. Heat oil over medium-high heat in a large oven proof skillet. Add chicken, stirring until browned on all sides. Add onion, red bell pepper, chili powder, cumin, paprika, and red pepper flakes. Season with black pepper and salt (optional). Sauté until onions have softened. Add garlic cloves, sweet potato, green chiles, and black beans. Pour water into pan, stir and cover. Reduce heat to a simmer and cook, stirring periodically until the sweet potato is tender and water has been absorbed. Stir in the kale leaves until the begin to wilt. Sprinkle the cheese on top. Place uncovered inside the oven. Bake until the cheese in bubbly (about 8 minutes). Top with avocado and cilantro (optional).

Serves: 4

Total Preparation Time: 30 minutes

Vegetarian Option: Swap the chicken for a second can of black beans (or beans of choice) or extra firm tofu.






YMCA of Greater Seattle (2020, May 11). Recipe: Southwest chicken, sweet potato, & black bean skillet. YMCA of Greater Seattle Blog.

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