Smokey Chicken and Sweet Potato Recipe
Get ready to unlock the secret to iIrresistible Smoky Chicken and Sweet Potato with our easy dinner recipe! This twist will take baked sweet potatoes and chicken to a new level with a little bit of heat that balances out the sweet potatoes in a mouth-watering combination! What’s for dinner? This yummy chicken & sweet potato recipe!
Servings 4 people
Ingredients
- 2 poblano chilies chopped
- 1/2 lb chorizo
- 4 chicken breasts trimmed
- 2 sweet poatotes peeled and sliced
- 1 large yellow onion chopped
- 3 cloves garlic diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- dash salt & pepper to taste
- 28 ounces fire roasted tomates
- 3 Tablespoons olive oil
Instructions
- To begin, heat 2 tablespoons of olive oil in a large skillet. Once the oil is hot, add the chorizo and cook until it’s perfectly browned and flavorful.
- Add 2 diced poblano peppers, 2 sweet potatoes that have been peeled and sliced, 1 diced onion, and 2 cloves of chopped garlic. Cook covered until soft, stirring occassionally. This will take about 7-10 minutes, depending on how thick you cut your sweet potato slices.
- In a bowl, mix together 1 teaspoon of chili powder, 1 teaspoon of cumin, and a pinch of salt and pepper. Rub this flavorful blend on both sides of your trimmed chicken breasts.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the seasoned chicken for about 8-10 minutes, flipping halfway through, until it’s beautifully browned on both sides and reaches an internal temperature of at least 165°F.
- Finish off your cooked veggie mix by adding a 28 oz can of undrained fire-roasted tomatoes.
- Enjoy this smoky chicken paired perfectly with a delightful side of sweet potatoes and poblano veggies!