Clean Eating Chicken & Sweet Potato Skillet – A Simple, One-Pan Weeknight Winner

This skillet checks all the boxes: quick, hearty, and packed with feel-good ingredients. It’s the kind of weeknight recipe that tastes like real comfort food but still keeps things light and clean. You’ll get juicy chicken, caramelized sweet potatoes, and colorful veggies, all cooked together with warm spices.

The best part? You only need one pan and about 30 minutes, so cleanup is a breeze.

What Makes This Recipe So Good

• One-pan convenience: Everything cooks in the same skillet, which means fewer dishes and a faster cleanup.
• Balanced and nourishing: You get lean protein, complex carbs, and fiber-rich veggies in every bite.
• Big flavor, simple ingredients: Pantry spices and fresh aromatics turn basic ingredients into something special.
• Meal prep friendly: Reheats well and tastes even better the next day.
• Flexible: Easy to swap proteins, spices, and veggies based on what you have.

Ingredients

• 1.25 to 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
• 1 medium yellow onion, diced
• 1 red bell pepper, sliced or diced
• 2 cups baby spinach or chopped kale
• 3 cloves garlic, minced
• 2 tablespoons olive oil or avocado oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional, for mild heat)
• 1/2 teaspoon dried thyme or oregano
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper
• Juice of 1/2 lemon (or 1 tablespoon apple cider vinegar)
• Fresh cilantro or parsley, chopped, for garnish
• Optional add-ins: 1/4 cup low-sodium chicken broth for steam/softness, red pepper flakes, avocado slices for serving

How to Make It

1. Season the chicken: In a bowl, toss chicken pieces with 1 tablespoon oil, smoked paprika, cumin, chili powder (if using), 1/4 teaspoon salt, and black pepper. Set aside while you prep the veggies.
2. Start the sweet potatoes: Heat the remaining 1 tablespoon oil in a large skillet over medium heat.

   Add sweet potatoes and a pinch of salt. Cook, stirring occasionally, for 8–10 minutes until edges are golden and the centers are just tender. If the pan gets dry, splash in a few tablespoons of broth or water and cover for 2 minutes to steam.

3. Add aromatics and pepper: Stir in the onion and bell pepper.

   Cook 3–4 minutes until the onion softens. Add garlic and thyme, and cook 30 seconds until fragrant.

4. Sear the chicken: Push the veggies to the sides to make space in the center. Add the chicken in a single layer and let it sear undisturbed for 2–3 minutes.

   Stir and cook another 3–4 minutes until the chicken is cooked through (165°F internal temperature).

5. Wilt the greens: Reduce heat to medium-low. Fold in the spinach or kale and cook 1–2 minutes until wilted and vibrant.
6. Finish and brighten: Squeeze in the lemon juice, taste, and adjust salt and pepper. If you want more warmth, add a pinch of red pepper flakes.

   Garnish with chopped cilantro or parsley.

7. Serve: Enjoy straight from the skillet, or plate it with a side salad or a dollop of plain Greek yogurt for creaminess.

Storage Instructions

• Refrigerator: Store in an airtight container for 3–4 days. Let it cool to room temperature before sealing.
• Freezer: Freeze for up to 2 months. Portion into meal-prep containers for easy lunches.
• Reheat: Warm in a skillet over medium heat with a splash of water or broth until hot.

  Microwave in 60–90 second bursts, stirring between intervals.

• Texture tip: For best texture, reheat on the stovetop so the sweet potatoes don’t get mushy.

Benefits of This Recipe

• Whole-food ingredients: No heavy sauces or processed mix-ins—just real, recognizable foods.
• Steady energy: Sweet potatoes offer complex carbs and fiber, which can help keep you full and satisfied.
• Lean protein: Chicken supports muscle maintenance and satiety without extra heaviness.
• Micronutrient-rich: Sweet potatoes bring vitamin A and potassium; leafy greens add iron and vitamin K.
• Low effort, high payoff: Minimal chopping and a quick cook time make it realistic on busy nights.

Pitfalls to Watch Out For

• Undercooked sweet potatoes: Cut them small and keep the heat moderate. Steam with a splash of liquid if needed.
• Dry chicken: Don’t overcook. Sear, then stir just until the pieces reach 165°F.
• Overcrowded pan: If your skillet is small, cook the chicken in two batches to keep a good sear.
• Flat flavor: Don’t skimp on salt, acid (lemon), or fresh herbs.

  These make the dish pop.

• Too much moisture: If veggies release water, increase heat briefly to cook off excess before finishing.

Recipe Variations

• Mexican-inspired: Add 1 teaspoon chili powder, 1/2 teaspoon oregano, and finish with lime juice, cilantro, and diced avocado.
• Mediterranean: Swap cumin for 1 teaspoon dried oregano and 1/2 teaspoon coriander. Add cherry tomatoes and olives; finish with feta.
• Cajun-style: Use a Cajun seasoning blend and toss in celery with the onion and pepper for extra aromatics.
• Protein swap: Try turkey tenderloin, shrimp (added at the end), or chickpeas for a plant-based option.
• More veg: Add zucchini, mushrooms, or broccoli florets. Cook firmer veggies with the sweet potatoes; quick-cooking ones later.
• Sauce twist: Stir in 2 tablespoons tahini with lemon juice for a creamy finish, or a spoonful of harissa for heat.

FAQ

Can I use pre-cooked chicken?

Yes.

Add chopped or shredded cooked chicken after the vegetables are tender. Warm it through for 2–3 minutes so it doesn’t dry out.

Do I have to peel the sweet potatoes?

No. The skin is edible and adds fiber.

Just scrub them well. Peeling creates a softer texture, so it’s up to your preference.

What size skillet works best?

A 12-inch skillet (cast iron or stainless steel) is ideal. The extra surface area helps everything brown instead of steam.

Can I make this spicy?

Absolutely.

Add red pepper flakes, a diced jalapeño with the onion, or use a hot smoked paprika for a deeper kick.

How do I keep the sweet potatoes from sticking?

Preheat the pan, use enough oil, and avoid moving the potatoes too much during the first few minutes. A well-seasoned cast iron pan helps, too.

Is this recipe good for meal prep?

Yes. It keeps well for several days.

Store in portions for grab-and-go lunches, and reheat with a splash of broth to keep it juicy.

Final Thoughts

This Clean Eating Chicken & Sweet Potato Skillet is proof that simple ingredients can deliver big flavor. It’s weeknight-friendly, adaptable, and full of satisfying textures. Keep it as-is for a clean, balanced meal, or tweak the seasonings to match your mood.

Either way, it’s a reliable go-to you’ll want on regular rotation.