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 the olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering, about 1–2 minutes. Add the chicken breast, season with salt and pepper, and cook 5–7 minutes until golden brown and the internal temperature reaches 165°F. Stir in the chipotle peppers in adobo sauce and cook 30 seconds more. Transfer to a plate.
2. 2Reduce heat to medium and add the remaining olive oil to the skillet. Add the sweet potato flesh and cook 5–6 minutes, stirring occasionally, until browned at the edges and slightly tender.
3. 3Stir in the drained chickpeas, diced chipotle peppers, cherry tomatoes, and green onions. Cook 3–4 minutes over medium heat until the chickpeas are heated through and the tomatoes begin to soften and lose their shape.
4. 4Return the chicken to the skillet, pour the lime juice over the mixture, and stir to combine. Cook 1–2 minutes until everything is heated through.
5. 5Remove from heat and sprinkle with fresh cilantro.
6. 6Divide 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.