Mexican Honey-Lime Chicken Sweet Potato and Black Bean Skillet (+Burrito Bowls)


A perfectly tasty and healthy one pan Mexican recipe! These honey-lime flavors will leave you craving more! Load it up over brown rice for a burrito bowl or skip the rice for less carbs. Either way you’ll be absolutely in love with this meal!

Mexican Honey Lime Chicken Sweet Potato Skillet Recipe

Mexican Chicken and Vegetable Recipe in One!

I know I’m totally smitten! My husband and I fell in love at first bite. The blend of flavors here is just spot on delicious. And not only that this is a perfectly nutritious dinner that I feel great about feeding my family.

We eat chicken most nights for dinner so I’m always trying to come up with new recipes so we don’t get bored. This one though is definitely going on repeat. It’s a recipe I could never get tired of.

I mean how could you go wrong here? Chicken along with delicious melody of veggies is seasoned with Mexican spices. Then it’s sautéed and tossed with sweet honey, tart lime and plenty of fresh cilantro.

This colorful blend of sweet potatoes, avocados, corn, tomatoes, and red onion makes me enjoy this chicken dinner just that much more (don’t hesitate to sprinkle on a few more red onions at the end too)!

Watch the video!


Mexican Honey Lime Chicken Sweet Potato Skillet Recipe

Ingredients You’ll Need for This Recipe

  • Fresh veggies – sweet potatoes, red onion, garlic, tomatoes, avocado
  • Olive oil
  • Black beans
  • Frozen corn
  • Spices – chili powder, cumin, cayenne pepper, S&P
  • Chicken breasts
  • Lime
  • Honey
  • Cilantro

Mexican recipe of chicken, veggies and black beans with cilantro lime flavors. Shown here in a large black skillet.

How to Make This One Pan Mexican Recipe

  • Saute sweet potatoes in skillet
  • Add onion and garlic and saute.
  • Add black beans, corn and some spices and heat through. Transfer to plate.
  • Cook chicken with spices in same skillet.
  • Whisk lime and honey.
  • Add veggies, avocado and tomato to skillet with chicken, toss with lime mixture and cilantro.

Mexican Honey Lime Chicken Sweet Potato Skillet Recipe

Make it a Burrito Bowl!

And if you want to go the extra mile and go burrito bowl style, serve it over cooked brown rice, top it with Queso Fresco cheese and bring on the Mexican hot sauce! Mmmmmmm.

Mexican Honey Lime Chicken Sweet Potato Skillet Recipe

More Mexican Recipes You You’ll Love

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Mexican Honey-Lime Chicken and Veggie Skillet Recipe

5 from 5 votes

A perfectly tasty and healthy skillet chicken and sweet potoato dinner. These honey-lime flavors will leave you craving more! Load it up over brown rice for a burrito bowl or skip the rice for less carbs.

Servings: 5
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1 lb sweet potatoes, peeled and diced into small cubes (1/2-inch)
  • 3 Tbsp olive oil, divided
  • 1/2 cup chopped red onion
  • 1 Tbsp minced garlic (3 cloves)
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 2 tsp ancho chili powder, divided
  • 2 tsp ground cumin, divided
  • 1/8 tsp cayenne pepper
  • Salt and freshly ground black pepper
  • 1 lb boneless skinless chicken breasts, diced into 1-inch cubes
  • 3 Tbsp fresh lime juice
  • 2 Tbsp honey
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/3 cup chopped cilantro
  • Cooked brown rice, for serving (optional)
  • 2/3 cup Crumbled Queso Fresco cheese (optional)


  1. Heat 2 Tbsp oil a 12-inch non-stick skillet over medium heat. Add sweet potatoes, saute 3 minutes. Cover and let cook until nearly softened, stirring occasionally, about 8 - 10 minutes (this is where I prep some of the other ingredients to make the most of my time).

  2. Add in onion and garlic and saute (uncovered), 1 minute. Add in black beans, corn, 1 tsp chili powder, 1 tsp cumin, cayenne pepper and season with salt and pepper to taste. Let cook, stirring frequently, until corn is heated through and potatoes are soft, about 2 minutes longer. Transfer to a large plate.

  3. Heat remaining 1 Tbsp oil in same skillet over medium-high heat. Add chicken, season with remaining 1 tsp chili powder, 1 tsp cumin and salt and pepper. Cook, turning once halfway through, until chicken is cooked through (center should register 165 degrees), about 6 - 7 minutes. 

  4. Meanwhile, in a small bowl whisk together lime juice and honey. Return sweet potato mixture to skillet once chicken is cooked through, along with tomatoes and avocado. Add honey lime mixture and cilantro and toss to coat. Serve immediately over brown rice if desired and sprinkle with Queso Fresco if desired. 

  5. Recipe source: Cooking Classy

Recipe Notes

Rice and cheese not included in nutritional info.

Nutrition Facts
Mexican Honey-Lime Chicken and Veggie Skillet Recipe
Amount Per Serving
Calories 505 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 58mg19%
Sodium 180mg8%
Potassium 1345mg38%
Carbohydrates 63g21%
Fiber 14g58%
Sugar 12g13%
Protein 31g62%
Vitamin A 13425IU269%
Vitamin C 21.1mg26%
Calcium 77mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Mexican Recipe
Calories: 505 kcal
Author: Jaclyn


  • Paulina Norkiewicz: Delicious! My husband and I absolutely love this dish, it will definitely be a regular entree. We didn’t have corn on hand and served it with cilantro lime rice. Yum! May 13, 2019 at 9:39pm Reply

  • Minn: This dish is a regular at my house. It is hearty and delicious. March 31, 2018 at 8:24pm Reply

    • Jaclyn: Glad to hear you’ve got this on repeat Minn! Thanks for your review! April 1, 2018 at 9:34am Reply

  • Elisavt: Yum!! October 21, 2017 at 11:42am Reply

  • Stacey: first time trying this dish, I used quinoa instead of the brown rice (didn’t have any in my pantry) everyone in the family enjoyed this dish, only change I made was more of the veggies and sweet potato with the thought we could have enough for a few lunches tomorrow with some tortilla chips( all the quinoa got devoured) September 21, 2017 at 6:44pm Reply

  • Shauna: I loved this. a hearty dish even without the rice. My family enjoyed it too. September 11, 2017 at 9:40pm Reply

    • Jaclyn: I’m so glad your family enjoyed it Shauna! Thanks for your review! September 12, 2017 at 8:49pm Reply

  • Elizabeth: Very good! Definitely the brown rice or even farro for the grain. Yum! August 31, 2017 at 5:59pm Reply

    • Jaclyn: I’m so glad you enjoyed it Elizabeth! Thanks for your review! September 1, 2017 at 10:50am Reply

  • Eric: DO NOT BUY SWEET POTATOES FOR THIS RECIPE. Buy YAMS! Sweet potatoes look and taste A LOT DIFFERENT than yams. If you buy sweet potatoes (or instruct some one to pick them up for you) you will be disappointed in this dish. August 22, 2017 at 9:08pm Reply

    • Camz: I agree. The yams made a total difference! The sweet potatoes didn’t quite go with this November 7, 2017 at 12:05am Reply

      • Jaclyn: The yams are labeled as “Sweet Potatoes” at many if not most grocery stores in the U.S. but you usually can use them interchangeably. I like Red Garnet or Jewel here and don’t recommend the white or yellow variety such as Star Leaf, White Delight, Nancy Hall, Sumor, Picadita, Campeon. November 7, 2017 at 10:37am Reply

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