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DinnerMexicanHigh ProteinFamily FriendlyBudget Friendly

Salsa Verde Chicken and Sweet Potato Skillet

A bright one-pan dinner pairing seasoned chicken with sweet potato, corn, tomato, and salsa verde.

Salsa Verde Chicken and Sweet Potato SkilletGenerative AI
Calories
590
Protein
39g
Carbs
48g
Fat
20g

Per serving

Ingredients

For 4 servings · 35 min total

4
  • boneless skinless chicken thighscut into bite-size pieces1 3/8 lb
  • sweet potatosmall dice1 3/8 lb
  • frozen corn:1 cup
  • tomatodiced3/4 lb
  • oniondiced1/3 lb
  • salsa verde:1 3/8 cup
  • fresh cilantrochopped1/3 bunch
  • chili powder:5/8 oz
  • salt & black pepper:1/2 tsp

Instructions

  1. 1Do not rinse the chicken. Cut it into bite-size pieces and small dice the sweet potato and onion. Dice the tomato and chop the cilantro. Pat the chicken dry and season with salt, black pepper, and chili powder.
  2. 2Heat a covered skillet over medium heat. Add the chicken and cook 5-7 minutes, stirring occasionally, until browned and the thickest piece reaches 165°F (74°C). Transfer it to a clean plate. Wash the board, knife, and hands with soap and water before touching anything else.
  3. 3Add the sweet potato and onion with a splash of water. Season lightly with salt, cover, and cook 8-10 minutes, stirring occasionally, until the sweet potato is fork-tender.
  4. 4Stir in the tomato, corn, salsa verde, and chicken. Cover and cook 4-5 minutes, until the vegetables are hot and the chicken reaches 165°F (74°C). Finish with cilantro and taste for salt and acidity.

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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.