This sweet potato chipotle rotisserie chicken skillet is so cozy, so hearty, but still surprisingly light and veggie-packed! One dish… macro-balanced, and also… SWEET POTATOES? I have a thing. They can do no wrong.
What You’ll Need for this Sweet Potato Chipotle Rotisserie Chicken Skillet:
- Sweet potatoes, chopped into bite-sized cubes
- Onion, chopped
- Bell peppers, chopped
- Riced cauliflower
- Zucchini, chopped
- Frozen garlic cubes, or minced cloves
- Rotel, or canned tomatoes, drained
- Can of green chilis, drained
- Reduced-fat cream cheese
- Chipotle peppers in adobo sauce, minced or blended if whole
- Kosher salt
- Garlic powder
- Dried oregano
- Chili powder
- Rotisserie chicken breast (or any cooked chicken breast), chopped or shredded
- Cilantro, chopped
- Store-bought enchilada sauce
How to Make this Sweet Potato Chipotle Rotisserie Chicken Skillet:
Heat a LARGE, heavy-bottomed skillet over medium-high heat with a spritz of olive oil. In my opinion, everyone needs a good cast-iron skillet. I love mine because it’s HUGE and your whole dinner actually FITS. Add your sweet potatoes to the skillet and cook. Make sure you cover the skillet and stir the potatoes often. It should take about 10 minutes to soften the sweet potatoes.
Once the sweet potatoes are getting soft, add the onion, bell pepper, and cauliflower rice into the skillet (throw in a pinch of kosher salt to help the veggies release their water) and cook for another 10-15 minutes until the veggies are fragrant and the cauliflower is pretty tender.
The next step is to add chopped zucchini and garlic to our fragrant veggie mix. Cover the pan again and cook for another 5 minutes stirring often, until everything is tender to your liking.
Drain your Rotel (or other canned tomatoes) and add them into the skillet with green chiles, cream cheese, chipotle peppers, and spices. Combine well until the cream cheese is melted. I love the Daiya dairy-free cream cheese if you need a dairy-free option. The macros are almost identical to Greek cream cheese (my favorite dairy option) but slightly lower in protein. No big deal overall.
All This Cooking is Making Me Hungry!
To the skillet, add your rotisserie chicken and fresh cilantro and combine well. This is one full skillet!
Finish off your Sweet Potato Chipotle Rotisserie Chicken Skillet with a drizzle of the enchilada sauce, some fresh cilantro leaves, or chopped green onion, and serve immediately.
A few shortcuts for your sweet potato chicken skillet:
If you are in need of a few shortcuts for this recipe, I’ve got you. In a hurry, I love to use frozen diced onion and sometimes frozen chopped bell peppers. I always use frozen cauliflower rice, and love keeping Costco’s vacuum-packed rotisserie chicken breast meat on hand for recipes like this when you need LOTS of chicken! As far as I’m concerned, the more healthy rotisserie chicken recipes I know, the better. Let’s keep things simple.
How to serve your sweet potato chipotle rotisserie chicken skillet:
You can eat the sweet potato chipotle rotisserie chicken skillet straight like a casserole, or over greens, with rice, piled into tortillas, or alongside tortilla chips! We also love to add some fresh avocado and either some sour cream or one of my favorite green sauces. (This dairy-free green sauce, this jalepeño avocado dressing, or this green goddess dressing.) So good!
- Thai Basil Turkey Veggie Skillet
- Simply Seasoned Turkey Meat
- Mushroom Turkey Taco Meat
- Creamy Green Chili Chicken Bake
- Skinny Creamy Chicken Enchiladas
I hope you enjoy this macro-friendly sweet potato chipotle chicken skillet as much as we do. It is full of some of our favorite healthy things. And I love recipes that use rotisserie chicken for those nights when it feels like there is no extra time. If you’re ever looking for other meal ideas, you should check out my cookbooks. I’ve got 3 of them that are full of healthy meals that taste delicious while helping you meet your macros. I’m also posting tons on Instagram daily. Come hang. xo
Sweet Potato Chipotle Chicken Skillet
- 4 Medium sweet potatoes, chopped into bite-sized cubes (630 g)
- 1 Small onion, chopped (140 g)
- 2-3 Bell peppers, chopped (400 g)
- 3 cups Riced cauliflower (340 g)
- 2 Medium zucchini, chopped (400 g)
- 4 Frozen garlic cubes, or minced cloves
- 10-oz can Rotel, or canned tomatoes, drained
- 4-oz can Green chilis, drained
- 1/4 cup Reduced-fat cream cheese (60 g)
- 1 Tbsp Chipotle peppers in adobo sauce, minced or blended if whole* (15 g)
- 1 Tbsp Kosher salt
- 1 Tbsp Garlic powder
- 1 Tbsp Dried oregano
- 1 Tbsp Chili powder
- 1 Tbsp Cumin
- 2 tsp Paprika
- 6 cups Rotisserie or Cooked chicken breast, chopped or shredded (818 g)
- 1 cup Cilantro, chopped (35 g)
- Heat a LARGE, heavy-bottomed skillet over medium high heat with a spritz of olive oil. Add sweet potatoes and cook covered, stirring often for about 10 minutes to soften. Add onion, bell pepper, and cauliflower rice (throw in a pinch of kosher salt to help veggies release their water) and cook for another 10-15 minutes until the veggies are fragrant and cauliflower is pretty tender.
- Add chopped zucchini, and garlic. Cover and cook for another 5 minutes stirring often, until everything is tender to your liking. Add drained rotel, green chilis, cream cheese, chipotle peppers, and spices. Combine well until the cream cheese is melted, then mix in your cooked chicken and fresh cilantro! Do it carefully since your pan will be FULL.*
- For the cheese lovers in our family, we like to top half with cheese and broil for a minute to melt!Finish with a drizzle of the enchilada sauce, some fresh cilantro leaves or chopped green onion and serve immediately. You can eat it straight like a casserole, or over greens, or rice, or piled into tortillas or alongside tortilla chips! We love to add some fresh avocado and either some sour cream or one of my favorite green sauces. (This dairy-free green sauce, this jalapeño avocado dressing, or this green goddess dressing.) So good!