In this episode of COOKING WITH KAYLA PODCAST, I chat about this easy one pan chicken sweet potato skillet (gluten free, dairy free), how to make it, what ingredients to use and how to keep it allergy free. It is made in under 30 minutes and creates minimal dirty dishes. This recipe is featured on my Weeknight Night Plan this week as Monday’s Recipe!
This easy one pan chicken sweet potato skillet (gluten free, dairy free) is made in one pan, in less than 30 minutes and only uses minimal ingredients. Basically the perfect weeknight dinner recipe.
One Pan Chicken Sweet Potato Skillet
(gluten free, dairy free)
Ingredients
2 large sweet potatoes, peeled and cut into 2-inch wedges
1 tbsp honey
1/2 tbsp cumin
1/2 tbsp garlic powder
2 tablespoons olive oil
1 cup cooked black beans rinsed and drained
2 cups shredded cooked chicken
1 poblano pepper seeded and diced
Salt and freshly ground black pepper to taste
Optional toppings: avocado, cilantro, lime wedges, sour cream or dairy free sub
Instructions
Preheat your oven to 425°F (220°C).
Toss the sweet potato wedges with olive oil, cumin, honey, garlic, salt, and pepper.
Place the sweet potatoes in an oven safe skillet or cast iron skillet and roast for 30 minutes, or until tender and slightly golden brown.
Once potatoes are done. Remove and add the poblano peppers. bake for 10-15 minutes, or until slightly softened.
Add back the sweet potatoes. Add in the black beans and shredded chicken. Reduce the temperature to 375°F (190°C).
Return the skillet to the oven and bake for an additional 5-10 minutes, or until heated through.
Serve immediately, topped with sour cream, cilantro, and lime wedges, if desired.
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One Pan Chicken Sweet Potato Skillet