This week’s recipe has a FULL COOKING VIDEO to go along with it! Its a short video that will help you learn how to make this recipe and you can even cook this meal along with me!
When I was diagnosed as celiac, I was living with my friends and we had been doing different meal delivery kits together. One box had a sweet potato and black bean taco in it and honestly it has lived rent free in my mind ever since. To this day I am still making the sweet potato the same way I learned from the meal delivery kit! I’ve use those sweet potatoes in one-pan skillet meals, tacos, salads and sheet pan meals, but this One-Pan Chicken Sweet Potato Recipe is hands down my favorite.
Full Recipe Blog Post: https://kaylacappiello.com/one-pan-chicken-sweet-potato-recipe/
One Pan Chicken Sweet Potato Recipe
Serving size: 4
Cook time: 30 minutes
Ingredients
2 large sweet potatoes peeled and cut into 1/2-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
1/2 cup sour cream or dairy-free sour cream
Salt and freshly ground black pepper to taste
Optional toppings: 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 bea 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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Full blog post here: https://kaylacappiello.com/oven-baked-fajita-tacos-gluten-free/
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