Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas

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  Olive oil(23g)

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

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  Chicken Breast, Boneless Skinless(454g)

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

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  3/4 teaspoon kosher salt (divided)
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  3/4 teaspoon freshly ground black pepper (divided)
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  Chipotle peppers in adobo sauce(15g)
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  Sweet Potato, Baked, Flesh Only(284g)

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

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  Chipotle peppers in adobo sauce(396g)
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  Beans, Chickpeas, Canned, Drained(425g)
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  Tomato, Cherry
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  Green Onion (Scallion)(120g)
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  Lime Juice, Fresh(30g)
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  Cilantro, Fresh(30g)

Instructions

1. 1Heat 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.
2. 2Reduce 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.
3. 3Add the chicken back to the skillet and pour the lime juice over the top. Stir to combine. Sprinkle with cilantro. Serve warm.