Name: Chicken, black bean & sweet potato skillet
Prep time: 15 min
Total time: 55 min
Yield: 4
Cuisine: Everyday kitchen
Ingredients: 600 g chicken breast, raw, boneless, skinless, cut into 2 cm pieces; 600 g sweet potatoes, peeled, cut in 1.5 cm cubes; 400 g black beans, canned, drained and rinsed; weight after draining; 500 g tomatoes, washed and diced; 150 g onion, peeled and chopped; 12 g garlic, peeled and minced; 3 g ground cumin, single-ingredient spice; 25 g olive oil, as sold; 2 g table salt, as sold; 250 ml water, tap

Estimated nutrition

Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.

Approximate ingredient-based nutrition uses reviewed USDA food references. Chicken is weighed raw, grains dry and vegetables in the stated edible form. All measured oil and salt are assumed eaten; water absorption and cooking losses vary. Values are estimates, not laboratory measurements or personalized dietary advice.

4 equal portions from this batchScroll across if needed at larger text sizes.
Nutrient	Per portion	Whole batch
Calories	524 kcal	2097 kcal
Protein	44.9 g	179.4 g
Carbs	59.7 g	238.7 g
Fiber	13.5 g	53.9 g
Sugars	11.4 g	45.7 g
Added sugars	0 g	0 g
Fat	12 g	48 g
Saturated fat	2.1 g	8.5 g
Sodium	574 mg	2295 mg
Cholesterol	110 mg	438 mg

USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.

Ingredients, sources & assumptions

All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.

chicken breast

Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw · 600 g in the original batch

USDA food reference

sweet potatoes

Sweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program) · 600 g in the original batch

USDA food reference

black beans

Beans, black, canned, sodium added, drained and rinsed · 400 g in the original batch

Missing sugar and cholesterol use generic undrained canned black turtle beans as a proxy. Missing saturated fat uses that proxy’s saturated-to-total-fat ratio applied to the drained/rinsed food’s total fat. Other primary values, including sodium, stay unchanged.

USDA food reference USDA supplementary reference

tomatoes

Tomatoes, red, ripe, raw, year round average · 500 g in the original batch

USDA food reference

onion

Onions, raw · 150 g in the original batch

USDA food reference

garlic

Garlic, raw · 12 g in the original batch

USDA food reference

ground cumin

Spices, cumin seed · 3 g in the original batch

USDA food reference

olive oil

Oil, olive, salad or cooking · 25 g in the original batch

USDA food reference

table salt

Salt, table · 2 g in the original batch

USDA food reference

water

Beverages, water, tap, drinking · 250 g in the original batch

Generic USDA tap water reference; local sodium and mineral content varies.

USDA food reference

Calculation version 2. Source records and method are documented in our nutrition guide.

Nutrition guidance

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Making 4 standard portions. The ingredients below are ready to use. Keep the same oven temperature; a larger batch may need another pan and more time.

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Ingredients

Tips for these ingredients

Weigh peeled, trimmed or drained ingredients after that preparation. Package weight may include peel or liquid that the recipe does not use.

Keep oven temperatures unchanged when scaling. Larger batches may need more pans and cooking time.

All weights are in the preparation state listed.

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Where to find ingredients

Use plain unseasoned chicken breast and the specified raw, dry or drained ingredient forms. Vegetable weights are prepared edible amounts. Check packaged-food labels and cross-contact needs. Store estimates include package rounding and are separate from recipe quantities.

Meat: chicken breast

Produce: sweet potatoes, tomatoes, onion, garlic

Canned foods: black beans

Spices: ground cumin, table salt

Pantry: olive oil, water

Allergen notes

No major allergens identified in the listed basic ingredients. Always check product labels. Cross-contact cannot be ruled out.

Let’s make it

Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.

Equipment

Stovetop · Large deep skillet with lid · Saucepan with lid · Separate cutting boards · Knife · Kitchen scale · Measuring jug · Food thermometer

1
Prepare everything
Wash, peel and cut 600 g sweet potato into 1.5 cm cubes. Wash and dice 500 g tomatoes, chop 150 g onion and mince 12 g garlic. Drain, rinse and weigh 400 g black beans. Prepare vegetables before chicken. Do not rinse raw poultry. Use a separate board for raw chicken, keep it and its juices away from ready-to-eat food, and wash hands and clean utensils and surfaces afterward. Cut 600 g chicken into even 2 cm pieces.
Done
2
Cook the chicken
Warm 15 g oil in a large deep skillet over medium-high heat. Add chicken and 1 g salt; cook for about 8–12 minutes, turning. Check several thick pieces with a food thermometer: every checked piece must reach 165°F / 74°C. Time and color do not establish doneness. Cook longer and recheck if needed; use clean utensils and a clean plate for cooked chicken. Transfer chicken and cooked juices to a clean plate. Work in batches if crowded.
Done
3
Start the vegetables
Reduce to medium heat. Add 10 g oil and the onion; cook 4–5 minutes, stirring. Add garlic and 3 g cumin and stir for 30 seconds. Stir in sweet potato, tomatoes with their juices, 250 ml water and 1 g salt.
Done
4
Simmer until tender
Bring to a gentle simmer, cover and cook 15–20 minutes, stirring several times, until sweet potato cubes are easily pierced with a fork. If dry before tender, add small splashes of tap water; if loose after tender, uncover briefly to thicken.
Done
5
Add beans and finish
Stir in the drained black beans and cooked chicken with its cooked juices. Simmer gently for 4–5 minutes until beans and chicken are steaming hot throughout. Divide among the selected portions.
Done

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Make it work for you

For kids & different preferences

Shred chicken finely across the grain and keep it moist; cook vegetables until soft and cut or mash food to suit your child’s development. Cool before serving. Young children should sit upright and be supervised while eating, never in a moving car or stroller. This is a meal for general use, not infant-feeding guidance. Mash black beans and sweet potato as needed.

Storage & packed lunches

Refrigerate promptly in shallow containers within 2 hours of cooking, or within 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within 3–4 days. For packed lunches keep cold with ice packs until eaten.

Freezing & reheating

Freeze cooled portions promptly in airtight containers for up to 2 months for quality. Thaw in the refrigerator; vegetables and grains may soften.

Reheat leftovers to 165°F / 74°C throughout, stirring and checking several places with a food thermometer. Add a small splash of tap water if dry.

If something looks different

A larger batch needs larger or additional pans and may take longer. Keep chicken in an uncrowded layer and use temperature and vegetable tenderness, rather than the clock alone.

Something wrong with an ingredient or instruction? Tell us

Review policy

Version 1 · Updated 2026-10-24

Bethany’s Kitchen · /recipes/chicken-black-bean-skillet · Original instructions and generated food illustration created for this project; no third-party recipe prose or photography reproduced. Not physically kitchen-tested or human-reviewed.

Chicken, black bean & sweet potato skillet

Estimated nutrition

Let’s make it

Equipment

Prepare everything

Cook the chicken

Start the vegetables

Simmer until tender

Add beans and finish

How did this recipe turn out?

Make it work for you