As a nutrition coach, I'm always on the lookout for meals that hit that sweet spot of being both crazy delicious and seriously nutritious. And let me tell you, this Chorizo Sweet Potato Skillet is my new go-to.
The combo of lean chicken and flavorful Mexican chorizo gives you the best of both worlds - bold flavor from the high-fat protein, balanced out by the lighter lean protein. And the sweet potatoes? Total superstars when it comes to nutrients. They add filling fiber, vitamins, and complex carbs to keep you satisfied.
What really seals the deal for me is how easy this dish is to meal prep. I love making a big batch on the weekend and having tasty, wholesome lunches and dinners ready to go all week. The flavors actually get even better as it all melds together.
Your New Favorite Chorizo Sweet Potato Skillet
Serves: 4-6
Total Time: 45 minutes
Ingredients:
- 1 Tbsp olive or avocado oil
- 1 medium sweet potato, peeled and diced into 1/2-3/4 inch cubes
- 1/2 lb Mexican chorizo, casings removed
- 1/2 cup black beans, rinsed and drained
- 1 cup frozen corn
- 1/2 cup long grain white rice, uncooked
- 1/2 cup salsa (red or green)
- 7/8 cup chicken broth
- 18 oz cooked chicken, shredded or cubed
Instructions:
Peel and dice the sweet potato into 1/2 to 3/4 inch cubes (size matters, make them small). Sauté the sweet potato cubes in a large skillet with olive oil over medium heat for about 5 minutes, or until the sweet potatoes have softened about half way through (they'll cook more later).
Squeeze the chorizo out of its casing into the skillet with the sweet potatoes. Sauté the chorizo and sweet potatoes together, breaking the chorizo up into small pieces as it browns.
Once the chorizo is fully browned, pour off any excess grease if needed. Rinse and drain the black beans. Add the beans, corn, salsa, and uncooked rice to the skillet. Stir them into the sweet potatoes and chorizo until everything is well combined.
Add the chicken broth, stir briefly, then place a lid on the skillet. Allow the contents of the skillet to come up to a boil, then turn the heat down to low. Let the skillet simmer on low for 30 minutes. Make sure it is simmering the whole time (you should be able to hear it quietly simmer away). If it is not, turn the heat up slightly.
After 30 minutes the rice should be tender and have absorbed all of the liquid. Turn off the heat, fluff the mixture, and serve.
This skillet is the perfect balance of flavors and nutrients. The richness of the chorizo pairs so well with the lean chicken and complex carbs from the sweet potatoes and rice. It's a complete, satisfying meal that also happens to be insanely delicious.
Let me know if you give this recipe a try! I'd love to hear what you think. And if you need any other easy, healthy meal ideas, you know where to find me.