Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas

Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas grabbed my attention the first time I made it on a blustery fall evening when I needed something bold, warm, and forgiving that would come together without fuss.

I remember rushing home, keys in one hand and a tote of groceries in the other, wanting dinner that felt thoughtful but not precious. I tossed a few simple ingredients into a skillet and found that the smoky heat from the chipotle, the sweet earthiness of the sweet potato, and the comforting bite of chickpeas created a dinner that felt celebratory in the most practical way. The chicken browns up and delivers a tender contrast while the tomatoes burst and release a bright counterpoint, so every spoonful is layered with texture.

That first night I served it straight from the skillet at the table and watched my family dig in, passing bowls around and sharing smiles. It became my go to weeknight meal for when I wanted something that tasted like I had more time than I actually did, and it taught me a few small tricks about building heat without losing brightness. I love that it scales well, keeps in the fridge, and is forgiving if you swap quantities or leave out an item.

Ingredients to Make Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas

These ingredients form a simple, harmonious lineup that hits smoky, sweet, savory, and bright notes. The star players are the chicken for protein and texture, the sweet potato for sweetness and body, and the chickpeas for creaminess and heft. The chipotle adobo sauce and peppers bring depth and heat, while the cherry tomatoes, green onion, lime, and cilantro lift and finish the dish.

• 1 1/2 tablespoons extra-virgin olive oil divided: Heat and flavor the skillet while preventing sticking; extra–virgin olive oil adds a fruity base and helps brown the chicken for depth of flavor. Use the divided amount to control cooking stages and finish with a drizzle for richness.
• 1 pound boneless skinless chicken breasts cut into bite-size pieces: Provide tender protein and substance to the dish; bite–size chicken breasts cook quickly and absorb the chipotle–lime seasoning for balanced savory notes. Ensure even pieces for uniform cooking and juicy results.
• 3/4 teaspoon kosher salt divided: Season and enhance overall taste with precise salinity; dividing the kosher salt allows initial seasoning of the chicken and later adjustment of the assembled skillet. Use measured amounts to avoid over-salting while drawing out natural flavors.
• 3/4 teaspoon freshly ground black pepper divided: Add bite and complexity to the dish; dividing freshly ground black pepper permits early seasoning and a finishing boost of heat and aroma. Freshly ground pepper contributes sharper, brighter flavor than pre-ground.
• 1 tablespoon sauce from canned chipotle chiles in adobo, plus additional to taste: Impart concentrated smoky heat and tang; sauce from canned chipotle chiles in adobo binds to the chicken and sweet potatoes, creating a cohesive chile-laced flavor. Start with the tablespoon and add more cautiously to reach desired spiciness.
• 1 medium sweet potato peeled and cut into 1/2-inch cubes (about 10 ounces): Contribute natural sweetness, body, and earthy texture; cubed sweet potato caramelizes at the edges and contrasts the smoky chipotle for a balanced palate. Uniform 1/2-inch cubes ensure even roasting and tender interior.
• 1 to 2 whole chipotle peppers from canned chipotle peppers in adobo diced (I used 2, and the recipe had a pretty good kick—use less if more sensitive to spice): Provide adjustable smoky spice intensity and texture; diced whole chipotle peppers let you control kick level and distribute pepper pieces throughout the skillet. Use fewer peppers if sensitive to heat, or more for pronounced smokiness.
• 1 can low-sodium chickpeas (15 ounces), rinsed and drained: Lend creamy texture and plant-based protein while absorbing surrounding flavors; rinsed and drained chickpeas bulk up the skillet and add fiber for a satisfying meal. Low-sodium variety helps maintain control over final saltiness.
• 1 pint cherry tomatoes or grape tomatoes, halved: Offer bright acidity and juicy bursts; halved cherry or grape tomatoes break down slightly when heated, releasing sweet-tart juices that complement smoky and savory elements. Use ripe tomatoes for best flavor and color.
• 3 medium green onions chopped (about 1/2 cup): Contribute mild oniony freshness and color; chopped green onions add a crisp, slightly pungent note and visual contrast when stirred in toward the end of cooking. Include both white and green parts for layered flavor.
• 2 tablespoons lime juice about 1/2 lime: Provide bright acidity and lift; lime juice balances richness, cuts through heat, and harmonizes smoky and sweet components. Freshly squeezed juice delivers livelier citrus flavor than bottled.
• 2 tablespoons chopped fresh cilantro (optional): Add herbaceous freshness and finishing aroma; chopped fresh cilantro enhances color and complements chipotle–lime flavors when sprinkled just before serving. Use as optional garnish for a bright herbal note.

Preparation Steps for Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas

This recipe moves in clear stages that build flavor intentionally. Start by searing the chicken to lock in juices, then develop caramelization with the sweet potato, and finish by bringing everything together with the bright and smoky elements. Below I expand each direction with sensory cues and troubleshooting tips so you know you are on the right track.

1. Heat 1/2 tablespoon olive oil in a large nonstick or cast-iron skillet over medium high, until hot and shimmering. Add the chicken, sprinkle with 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook until lightly browned and cooked through, about 5 minutes. Stir in the 1 tablespoon adobo sauce and let cook 30 additional seconds. Transfer to a plate and set aside.: You should hear a faint sizzle when the oil moves in the pan and see it shimmer across the surface, signaling it is hot enough to sear. This immediate contact will brown the exterior of the chicken quickly, creating a caramelized crust that locks in juices and adds savory depth. If the oil smokes heavily, lower the heat slightly, as too high a temperature can scorch the oil and impart a bitter flavor. One common mistake is overcrowding the pan, which causes the chicken to steam instead of brown, so give each piece room and work in batches if necessary.
2. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the sweet potatoes to the skillet. Cook until the sweet potatoes are browned and slightly tender, about 6 minutes. Add the diced chipotle peppers, chickpeas, tomatoes, and green onion. Cook until the chickpeas are hot and the tomatoes begin to lose their shape, about 3 to 4 minutes.: As the pieces hit the pan you should hear them pop and begin to firm at the edges, developing a pale golden color in the first minute. Seasoning up front is important because the salt helps draw out surface moisture for better browning while the black pepper adds a warming counterpoint. If you skip this, the chicken can taste flat. Watch for quick changes in color, and avoid moving the pieces constantly; let them sit to form a crust.
3. Add the chicken back to the skillet and pour the lime juice over the top. Stir to combine. Sprinkle with cilantro. Serve warm.: You will see juices bead at the top and a uniform opaque color through the center when done, with a firm but yielding texture. The scent should shift from raw poultry to a toasty, savory aroma that signals the Maillard reaction is working. Cutting into a thick piece too early will release juices and dry the meat, so check multiple pieces and trust the visual cues. Overcooking here is the most common error, which yields dry chicken , so remove as soon as opaque.
4. Stir in the 1 tablespoon adobo sauce and let cook 30 additional seconds: The pan will steam slightly as the sauce hits the hot skillet and the smell of smoky, tangy adobo will bloom instantly. This brief contact helps the sauce cling to the chicken , creating an even coating without reducing away essential moisture. Be careful not to let the sauce burn against the hot metal, as that will create bitter notes. Thirty seconds is enough to marry the flavors without concentrating them too much.
5. Transfer to a plate and set aside: The warmed plate will hold residual heat and prevent the chicken from cooling too quickly, but be mindful that resting briefly allows juices to redistribute for better tenderness. Leaving the chicken in the pan while you cook the next components risks overcooking it, so move it off heat. One pitfall is forgetting the plate and letting the meat sit and congeal; a short rest is ideal rather than a long wait.
6. Reduce the heat to medium: Dropping the burner a notch keeps the skillet at a steady temperature for cooking the sweet potato without burning. You should see fewer active oil ripples and hear a softer sizzle. If you keep the heat too high, the exterior will char before the cubes soften; too low and the potatoes will stew instead of caramelize. Aim for a steady, moderate sizzle to develop color and texture.
7. Add the remaining 1 tablespoon olive oil and the sweet potatoes to the skillet: The additional oil helps promote even browning and prevents sticking as the sweet potato cubes hit the pan. You want a clear, steady sizzle and to see the edges pick up golden spots within a few minutes; this browning gives the potatoes a nutty, caramelized flavor that complements the chipotle. Stir occasionally so all sides color, and avoid crowding the pan which can lead to steaming rather than browning.
8. Cook until the sweet potatoes are browned and slightly tender about 6 minutes: The cubes should yield slightly when pierced with a fork but still hold their shape, showing a contrast between a crisp exterior and a soft interior. The aroma will sweeten and develop toasted notes as sugars caramelize. Rushing this step can leave hard centers; allow the potatoes enough time and adjust heat to ensure even cooking. If pieces are uneven, they will finish at different rates, so try to cut uniform cubes.
9. Add the diced chipotle peppers chickpeas tomatoes and green onion: As these ingredients hit the warm skillet you will hear a brighter sizzle and see the tomatoes begin to soften and release juices, creating a sauce base. The smoky heat of the diced chipotle will perfume the pan, while the chickpeas absorb flavors and the green onion adds a fresh lift. A common misstep is adding too many tomatoes at once, which can cool the pan and slow browning; give the skillet a moment to come back up to temperature.
10. Cook until the chickpeas are hot and the tomatoes begin to lose their shape about 3 to 4 minutes: The tomatoes should soften and break slightly, releasing sweet acidity that brightens the mixture, while the chickpeas warm through and take on some of the pan's caramelized flavors. The sound is a lower simmer and the smell becomes a blend of tomato sweetness and smoky heat. Avoid overcooking to the point where everything becomes mushy; you want distinct textures.
11. Add the chicken back to the skillet and pour the lime juice over the top: When the chicken returns, the citrus will hiss lightly and the aroma will snap bright, cutting through the smoky richness and balancing the sweetness. This step brings the elements together so each bite has contrast. One mistake is adding citrus too early, which can make flavors harsh; finishing with lime preserves its fresh acidity.
12. Stir to combine: As you fold the ingredients together you should see pockets of orange sweet potato, pale chickpeas , and reddish chipotle coated chicken . The skillet will steam briefly and the flavors meld quickly; stirring ensures even distribution of heat and sauce. Over stirring can break down softer components like tomatoes, so be gentle to retain texture.
13. Sprinkle with cilantro: The fresh herb will glisten and remain vibrantly green on top, offering a cool, herbaceous note that contrasts the warm, smoky base. Add it right before serving for maximum fragrance. If you add cilantro too early, its color and aroma will fade during reheating, so reserve it for the finish.
14. Serve warm: Transfer the skillet or portion onto plates while everything is still steaming so you capture the contrast of textures and the fresh lime aroma. Serving straight from the pan gives a rustic presentation and keeps the components unified. Avoid letting the dish sit too long before serving as the sweet potato can absorb too much moisture and soften further.

Ways to Customize

I like to offer simple, practical swaps and additions so this skillet fits your pantry and palate. Below are thoughtful ways to change texture, heat, or make it vegetarian while keeping the essence intact.

• Swap protein If you want a vegetarian version, omit the chicken and add an extra can of chickpeas or another bean to keep the protein and texture balanced, increasing the total bean volume so the dish still feels substantial.
• Control the heat Use only the adobo sauce and skip the diced chipotle peppers if you prefer milder flavors; alternatively, double the peppers or add an extra tablespoon of adobo for a heartier smoky kick.
• Make it saucier Stir in a splash of low sodium broth or an extra tablespoon of adobo sauce toward the end, then simmer briefly to loosen the pan juices into a spoonable sauce that clings to the chicken and vegetables.
• Boost freshness Finish with more chopped cilantro and an extra squeeze of lime at the table to add lively herbal and citrus notes that cut through the richness of the skillet.
• Vary the beans If you want a different texture, swap some of the chickpeas for black beans or pinto beans, which will change the mouthfeel and pair nicely with the chipotle flavors.
• Prepare ahead Cook the components separately and store in airtight containers; reheat together in a skillet for a fresher texture rather than reheating everything in the microwave to avoid overly soft sweet potato pieces.

Serving This Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas

This skillet is versatile and suits many eating situations from casual weeknight dinners to festive family gatherings. Below are thoughtful serving suggestions, side pairings, occasion ideas, and storage notes presented as a list to make planning easy.

• Serve family style Transfer the skillet to the center of the table and let people scoop onto plates, which keeps the meal warm and encourages relaxed sharing and conversation.
• Pair with grains Offer a bowl of steamed rice or quinoa on the side so diners can create bowls, letting the smoky juices soak into the grains for a satisfying base.
• Light accompaniments Provide a simple green salad dressed with lemon or lime to add a crisp, acidic counterpoint that refreshes the palate between bites.
• Occasions This dish works wonderfully for weeknight dinners, casual weekend meals, and cozy fall suppers when you want something hearty and warming without a lot of fuss.
• Storage tips Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium low heat to retain texture, adding a splash of water or broth if the mix seems dry.
• Make ahead Cook through the stage before adding cilantro and lime, then cool and refrigerate. Finish with the fresh ingredients just before serving to preserve brightness.
• Meal prep Portion into individual containers over a bed of grains for grab and go lunches; add fresh cilantro and a lime wedge when reheating to refresh flavors.

FAQ

Conclusion

This Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas stands out because it balances smoky heat, sweet roasted potato, and creamy chickpeas in one easy skillet. Give it a try on a busy evening when you want dinner that tastes like you spent more time than you did; the layers of flavor reward simple steps. I hope you enjoy making it, passing bowls around the table, and discovering how small techniques like proper searing and a final squeeze of lime can elevate a humble one pan meal.

Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas

Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas is a smoky, slightly spicy, and hearty one pan meal with tender chicken, caramelized sweet potato, and creamy chickpeas. This easy weeknight dinner delivers bright lime finish and tomato bursts for balance, making it ideal for quick family meals and meal prep. Make it for busy evenings when you want bold flavor with minimal fuss.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 tablespoons extra-virgin olive oil divided Heat and flavor the skillet while preventing sticking; extra-virgin olive oil adds a fruity base and helps brown the chicken for depth of flavor. Use the divided amount to control cooking stages and finish with a drizzle for richness.
• 1 pound boneless skinless chicken breasts cut into bite-size pieces Provide tender protein and substance to the dish; bite-size chicken breasts cook quickly and absorb the chipotle-lime seasoning for balanced savory notes. Ensure even pieces for uniform cooking and juicy results.
• 3/4 teaspoon kosher salt divided Season and enhance overall taste with precise salinity; dividing the kosher salt allows initial seasoning of the chicken and later adjustment of the assembled skillet. Use measured amounts to avoid over-salting while drawing out natural flavors.
• 3/4 teaspoon freshly ground black pepper divided Add bite and complexity to the dish; dividing freshly ground black pepper permits early seasoning and a finishing boost of heat and aroma. Freshly ground pepper contributes sharper, brighter flavor than pre-ground.
• 1 tablespoon sauce from canned chipotle chiles in adobo, plus additional to taste Impart concentrated smoky heat and tang; sauce from canned chipotle chiles in adobo binds to the chicken and sweet potatoes, creating a cohesive chile-laced flavor. Start with the tablespoon and add more cautiously to reach desired spiciness.
• 1 medium sweet potato peeled and cut into 1/2-inch cubes (about 10 ounces) Contribute natural sweetness, body, and earthy texture; cubed sweet potato caramelizes at the edges and contrasts the smoky chipotle for a balanced palate. Uniform 1/2-inch cubes ensure even roasting and tender interior.
• 1 to 2 whole chipotle peppers from canned chipotle peppers in adobo diced (I used 2, and the recipe had a pretty good kick—use less if more sensitive to spice) Provide adjustable smoky spice intensity and texture; diced whole chipotle peppers let you control kick level and distribute pepper pieces throughout the skillet. Use fewer peppers if sensitive to heat, or more for pronounced smokiness.
• 1 can low-sodium chickpeas (15 ounces), rinsed and drained Lend creamy texture and plant-based protein while absorbing surrounding flavors; rinsed and drained chickpeas bulk up the skillet and add fiber for a satisfying meal. Low-sodium variety helps maintain control over final saltiness.
• 1 pint cherry tomatoes or grape tomatoes, halved Offer bright acidity and juicy bursts; halved cherry or grape tomatoes break down slightly when heated, releasing sweet-tart juices that complement smoky and savory elements. Use ripe tomatoes for best flavor and color.
• 3 medium green onions chopped (about 1/2 cup) Contribute mild oniony freshness and color; chopped green onions add a crisp, slightly pungent note and visual contrast when stirred in toward the end of cooking. Include both white and green parts for layered flavor.
• 2 tablespoons lime juice about 1/2 lime Provide bright acidity and lift; lime juice balances richness, cuts through heat, and harmonizes smoky and sweet components. Freshly squeezed juice delivers livelier citrus flavor than bottled.
• 2 tablespoons chopped fresh cilantro optional Add herbaceous freshness and finishing aroma; chopped fresh cilantro enhances color and complements chipotle-lime flavors when sprinkled just before serving. Use as optional garnish for a bright herbal note.

Equipment

• Large Nonstick Skillet
• Cast Iron Skillet
• Tongs

Method

 

1. Heat 1/2 tablespoon olive oil in a large nonstick or cast-iron skillet over medium high, until hot and shimmering. Add the chicken, sprinkle with 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook until lightly browned and cooked through, about 5 minutes. Stir in the 1 tablespoon adobo sauce and let cook 30 additional seconds. Transfer to a plate and set aside.: You should hear a faint sizzle when the oil moves in the pan and see it shimmer across the surface, signaling it is hot enough to sear. This immediate contact will brown the exterior of the chicken quickly, creating a caramelized crust that locks in juices and adds savory depth. If the oil smokes heavily, lower the heat slightly, as too high a temperature can scorch the oil and impart a bitter flavor. One common mistake is overcrowding the pan, which causes the chicken to steam instead of brown, so give each piece room and work in batches if necessary.
2. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the sweet potatoes to the skillet. Cook until the sweet potatoes are browned and slightly tender, about 6 minutes. Add the diced chipotle peppers, chickpeas, tomatoes, and green onion. Cook until the chickpeas are hot and the tomatoes begin to lose their shape, about 3 to 4 minutes.: As the pieces hit the pan you should hear them pop and begin to firm at the edges, developing a pale golden color in the first minute. Seasoning up front is important because the salt helps draw out surface moisture for better browning while the black pepper adds a warming counterpoint. If you skip this, the chicken can taste flat. Watch for quick changes in color, and avoid moving the pieces constantly; let them sit to form a crust.
3. Add the chicken back to the skillet and pour the lime juice over the top. Stir to combine. Sprinkle with cilantro. Serve warm.: You will see juices bead at the top and a uniform opaque color through the center when done, with a firm but yielding texture. The scent should shift from raw poultry to a toasty, savory aroma that signals the Maillard reaction is working. Cutting into a thick piece too early will release juices and dry the meat, so check multiple pieces and trust the visual cues. Overcooking here is the most common error, which yields dry chicken , so remove as soon as opaque.
4. Stir in the 1 tablespoon adobo sauce and let cook 30 additional seconds: The pan will steam slightly as the sauce hits the hot skillet and the smell of smoky, tangy adobo will bloom instantly. This brief contact helps the sauce cling to the chicken , creating an even coating without reducing away essential moisture. Be careful not to let the sauce burn against the hot metal, as that will create bitter notes. Thirty seconds is enough to marry the flavors without concentrating them too much.
5. Transfer to a plate and set aside: The warmed plate will hold residual heat and prevent the chicken from cooling too quickly, but be mindful that resting briefly allows juices to redistribute for better tenderness. Leaving the chicken in the pan while you cook the next components risks overcooking it, so move it off heat. One pitfall is forgetting the plate and letting the meat sit and congeal; a short rest is ideal rather than a long wait.
6. Reduce the heat to medium: Dropping the burner a notch keeps the skillet at a steady temperature for cooking the sweet potato without burning. You should see fewer active oil ripples and hear a softer sizzle. If you keep the heat too high, the exterior will char before the cubes soften; too low and the potatoes will stew instead of caramelize. Aim for a steady, moderate sizzle to develop color and texture.
7. Add the remaining 1 tablespoon olive oil and the sweet potatoes to the skillet: The additional oil helps promote even browning and prevents sticking as the sweet potato cubes hit the pan. You want a clear, steady sizzle and to see the edges pick up golden spots within a few minutes; this browning gives the potatoes a nutty, caramelized flavor that complements the chipotle. Stir occasionally so all sides color, and avoid crowding the pan which can lead to steaming rather than browning.
8. Cook until the sweet potatoes are browned and slightly tender about 6 minutes: The cubes should yield slightly when pierced with a fork but still hold their shape, showing a contrast between a crisp exterior and a soft interior. The aroma will sweeten and develop toasted notes as sugars caramelize. Rushing this step can leave hard centers; allow the potatoes enough time and adjust heat to ensure even cooking. If pieces are uneven, they will finish at different rates, so try to cut uniform cubes.
9. Add the diced chipotle peppers chickpeas tomatoes and green onion: As these ingredients hit the warm skillet you will hear a brighter sizzle and see the tomatoes begin to soften and release juices, creating a sauce base. The smoky heat of the diced chipotle will perfume the pan, while the chickpeas absorb flavors and the green onion adds a fresh lift. A common misstep is adding too many tomatoes at once, which can cool the pan and slow browning; give the skillet a moment to come back up to temperature.
10. Cook until the chickpeas are hot and the tomatoes begin to lose their shape about 3 to 4 minutes: The tomatoes should soften and break slightly, releasing sweet acidity that brightens the mixture, while the chickpeas warm through and take on some of the pan's caramelized flavors. The sound is a lower simmer and the smell becomes a blend of tomato sweetness and smoky heat. Avoid overcooking to the point where everything becomes mushy; you want distinct textures.
11. Add the chicken back to the skillet and pour the lime juice over the top: When the chicken returns, the citrus will hiss lightly and the aroma will snap bright, cutting through the smoky richness and balancing the sweetness. This step brings the elements together so each bite has contrast. One mistake is adding citrus too early, which can make flavors harsh; finishing with lime preserves its fresh acidity.
12. Stir to combine: As you fold the ingredients together you should see pockets of orange sweet potato, pale chickpeas , and reddish chipotle coated chicken . The skillet will steam briefly and the flavors meld quickly; stirring ensures even distribution of heat and sauce. Over stirring can break down softer components like tomatoes, so be gentle to retain texture.
13. Sprinkle with cilantro: The fresh herb will glisten and remain vibrantly green on top, offering a cool, herbaceous note that contrasts the warm, smoky base. Add it right before serving for maximum fragrance. If you add cilantro too early, its color and aroma will fade during reheating, so reserve it for the finish.
14. Serve warm: Transfer the skillet or portion onto plates while everything is still steaming so you capture the contrast of textures and the fresh lime aroma. Serving straight from the pan gives a rustic presentation and keeps the components unified. Avoid letting the dish sit too long before serving as the sweet potato can absorb too much moisture and soften further.

Notes

• Swap protein If you want a vegetarian version, omit the chicken and add an extra can of chickpeas or another bean to keep the protein and texture balanced, increasing the total bean volume so the dish still feels substantial.
• Control the heat Use only the adobo sauce and skip the diced chipotle peppers if you prefer milder flavors; alternatively, double the peppers or add an extra tablespoon of adobo for a heartier smoky kick.
• Make it saucier Stir in a splash of low sodium broth or an extra tablespoon of adobo sauce toward the end, then simmer briefly to loosen the pan juices into a spoonable sauce that clings to the chicken and vegetables.
• Boost freshness Finish with more chopped cilantro and an extra squeeze of lime at the table to add lively herbal and citrus notes that cut through the richness of the skillet.
• Vary the beans If you want a different texture, swap some of the chickpeas for black beans or pinto beans, which will change the mouthfeel and pair nicely with the chipotle flavors.
• Prepare ahead Cook the components separately and store in airtight containers; reheat together in a skillet for a fresher texture rather than reheating everything in the microwave to avoid overly soft sweet potato pieces.

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Meet Rachel Martinez

I’m all about making the ordinary extraordinary. Give me basic pantry staples pasta, canned tomatoes, dried beans and I’ll show you how to create restaurant-worthy meals without the restaurant prices. I believe everyone deserves to eat well, regardless of budget or skill level. I’m usually the voice asking, “Can we substitute this?” because I know not everyone has specialty stores nearby. Practical, flavorful cooking is my love language.