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Heat oil in a large nonstick skillet. Brown diced sweet potatoes for 5 to 7 minutes, stirring frequently. Transfer sweet potatoes to a separate dish and increase heat to high.
In the same skillet, add a little oil as needed and brown chicken fillets without moving for 2 minutes on each side, until golden brown. Add garlic and deglaze with chicken broth, honey, and hot sauce.
Add salt, green beans, and sweet potatoes, and cover. Cook 5 minutes, remove lid and continue cooking another 5 minutes or until chicken pieces are evenly coated with honey mixture.