2 tablespoons canola or vegetable oil
1 cup frozen or fresh corn kernels
1 pound boneless, skinless chicken breasts, patted dry
1 clove garlic, minced
1/2 pound sweet potatoes, peeled and diced into 1-inch cubes
1 teaspoon taco or chili seasoning
1 small red bell pepper, diced
1/2 cup chicken or vegetable broth
Preheat the oven to 375.
Heat the oil in a deep, heavy-bottomed 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and cook for about 2-3 minutes per side, just until the chicken is lightly browned. Transfer the chicken to a plate.
Add the sweet potatoes, bell pepper and corn, and cook for 3-4 minutes, stirring occasionally, until the corn has thawed if frozen and the peppers are starting to soften.
Stir in the garlic and taco or chili seasoning and cook for 1 minute more. Add the broth and stir to deglaze the pan and coat the vegetables.
Add the chicken back to the skillet, nestling it into the vegetables. Transfer the pan to the oven and bake for 20-25 minutes until the chicken is fully cooked and the sweet potatoes are tender. Serve immediately.