Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas

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  1.5 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.8 tsp 3/4 teaspoon kosher salt (divided)
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  0.8 tsp 3/4 teaspoon freshly ground black pepper (divided)
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  1 tbsp Chipotle peppers in adobo sauce
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  10 oz Sweet Potato, Baked, Flesh Only

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  15 oz Beans, Chickpeas, Canned, Drained
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  1 Tomato, Cherry(17g)
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  0.5 cup Green Onion (Scallion)
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  2 tbsp Lime Juice, Fresh
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  2 tbsp Cilantro, Fresh

Instructions

1. 1Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering, about 1–2 minutes. Pat the chicken breast dry, season with half the salt and half the pepper, then add to the skillet. Cook 5–7 minutes until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board.
2. 2Let the chicken rest 2–3 minutes, then slice or cut into bite-sized pieces.
3. 3Add the sweet potato flesh to the same skillet over medium heat and cook 5–6 minutes, stirring occasionally, until browned at the edges and slightly tender.
4. 4Stir in the drained chickpeas, chipotle peppers in adobo sauce, cherry tomatoes, and green onions. Cook 3–4 minutes over medium heat until the chickpeas are heated through and the tomatoes begin to soften, stirring occasionally.
5. 5Return the sliced chicken to the skillet, pour the lime juice over the mixture, and sprinkle with the remaining salt and pepper. Stir to combine and cook 1–2 minutes until everything is heated through.
6. 6Remove from heat and sprinkle with fresh cilantro.
7. 7Divide the skillet mixture evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing, then refrigerate for up to 4 days.