Peel and chop the sweet potatoes into small bite-size cubes. Chop the onion. Drain the diced tomatoes.
Season the salt and pepper and rub it in on both sides.
Heat oil in a large pot over medium-high heat. Add the chopped sweet potatoes and onion. Cook 2-3 minutes.
Cook until the sweet potatoes are tender when poked with a fork. Add more cooking oil if needed.
Add the sweet potatoes to a bowl and set aside for now.
Brown the chicken thighs on both sides, about 2-3 minutes each side.
Add in the diced tomatoes and cooked sweet potatoes. Arrange around the chicken.Cook until the chicken reaches 165°F when poked with a meat thermometer and the juices run clear. The pot can be covered to help speed up the cooking process.
Sprinkle mozzarella cheese over top of the chicken and cook until melted, 1-2 minutes. Remove from heat.
Add chicken and sweet potato mixture to a plate. Can be served with rice, pasta or quinoa.
Recipe Notes:
This recipe is easy to adapt. Use boneless skinless chicken thighs, chicken breasts or store-bought rotisserie chicken. Swap sweet potatoes for regular potatoes. You can use cheddar cheese or marble cheese instead of mozzarella. Add different veggies like broccoli, mushrooms, and asparagus. Basically, you can use this recipe as a guide but create your own unique variation.
Chop the sweet potatoes into small cubes. The smaller the better. This will help them to cook faster.
Cover the pot with a lid to help melt the cheese faster.
The chicken will be done when the juices run clear and the internal temperature reaches 165°F when poked with a meat thermometer.