This ground chicken and sweet potato recipe is a healthy, delicious, and easy meal perfect for any day of the week. Loaded with ground chicken, diced sweet potatoes, beans, veggies, and zesty seasonings, it's a meaty, savory Tex-Mex dish with a touch of sweetness that leaves you full and satisfied without weighing you down.
Mix the chili powder, cumin, sea salt, garlic powder, and dry cilantro in a small bowl and set aside. Then, peel and dice the sweet potato.
Cook the ground chicken, minced onion, and half the mixed seasonings in a large skillet over medium-high heat for about 5 minutes until the chicken is browned.
Reduce the heat to medium-low and add the diced tomatoes, black beans, lime juice, corn, tomato sauce, sweet potatoes, and the remaining mixed seasonings.
Simmer the hash for 15 to 20 minutes until the sweet potatoes are fork-tender. Enjoy!
Notes
Storage
Refrigerate for up to 3 days in an airtight container.
Freeze for up to 3 months in an airtight, freezer-safe container.
Defrost overnight if frozen. Then, reheat the entire dish in a saucepan over medium-low heat or microwave individual portions at 1-minute intervals.
Tips
You can add a bit of olive oil to the pan if you're nervous that the lean ground chicken might stick.
Be careful not to overcook your ground chicken. It's done as soon as it becomes golden. Overcooking it will make it tough.
To shorten your cooking time, you can boil the sweet potatoes for 2 to 3 minutes before adding them to the hash. You can also microwave the potato for 5 to 6 minutes before slicing it and adding it to the hash.
Be sure to drain and rinse your black beans fully. The liquid in the can is far too starchy and salty for this recipe.
Use a heavy skillet for this recipe. They distribute heat more evenly and retain heat more readily, making it easier to control the temperature of the food while you cook.