Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas
One Pan Chipotle Chicken Skillet with sweet potatoes, chickpeas, and tomatoes. An easy, healthy, all-in-one meal!
Foto: Well PlatedBahan-bahan
- 1 1/2 tablespoons extra-virgin olive oil (divided)
- 1 pound boneless skinless chicken breasts (cut into bite-size pieces)
- 3/4 teaspoon kosher salt (divided)
- 3/4 teaspoon freshly ground black pepper (divided)
- 1 tablespoon sauce from canned chipotle chiles in adobo,
- 1 medium sweet potato (peeled and cut into 1/2-inch cubes (about 10 ounces))
- 1 to 2 whole chipotle peppers from canned chipotle peppers in adobo
- 1 can low-sodium chickpeas ((15 ounces), rinsed and drained)
- 1 pint cherry tomatoes (or grape tomatoes, halved)
- 3 medium green onions (chopped (about 1/2 cup))
- 2 tablespoons lime juice (about 1/2 lime)
- 2 tablespoons chopped fresh cilantro (optional)
Langkah-langkah
Heat 1/2 tablespoon olive oil in a large nonstick or cast-iron skillet over medium high, until hot and shimmering. Add the chicken, sprinkle with 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook until lightly browned and cooked through, about 5 minutes. Stir in the 1 tablespoon adobo sauce and let cook 30 additional seconds. Transfer to a plate and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the sweet potatoes to the skillet. Cook until the sweet potatoes are browned and slightly tender, about 6 minutes. Add the diced chipotle peppers, chickpeas, tomatoes, and green onion. Cook until the chickpeas are hot and the tomatoes begin to lose their shape, about 3 to 4 minutes.
Add the chicken back to the skillet and pour the lime juice over the top. Stir to combine. Sprinkle with cilantro. Serve warm.
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