Southwest-Spiced Chicken with Roasted Sweet Potatoes, Peppers and Feta

This colorful chicken dinner layers warm Southwest spices with sweet roasted vegetables, tangy lime and salty feta. Sweet potatoes and bell peppers roast until tender while the chicken cooks on the stovetop.

Finish the plate with scallion greens and a squeeze of lime for a fresh, bright meal that brings together savory, sweet and zesty flavors.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Move an oven rack to the upper position and preheat the oven to 450°F.
2. Peel the sweet potatoes and cut them into 1/2-inch cubes. Place them on a baking sheet, toss with a drizzle of olive oil and season with salt and pepper.
3. Roast the sweet potatoes for 10 minutes. They will continue roasting after the bell peppers are added.
4. While the sweet potatoes begin roasting, core and seed the bell peppers, then cut them into 1-inch squares.
5. Trim and thinly slice the scallions, keeping the whites and greens separate. Zest the lime into a medium bowl, then halve the lime.
6. To the bowl with the lime zest, add 1 teaspoon Southwest spice blend and a large drizzle of olive oil. Stir to make a seasoned rub, then season with salt and pepper.
7. Pat the chicken breasts dry with a paper towel. Add them to the bowl and rub the spice mixture evenly over the chicken.
8. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook until no longer pink in the center, 5 to 6 minutes per side.
9. After the sweet potatoes have roasted for 10 minutes, remove the baking sheet from the oven. Toss the sweet potatoes and push them to one side of the sheet.
10. Add the bell peppers to the other side of the baking sheet. Return the sheet to the oven and roast until the sweet potatoes and peppers are tender, 12 to 15 minutes more.
11. Transfer the roasted sweet potatoes and bell peppers to a medium bowl. Add the scallion whites, feta cheese and a squeeze of lime. Season with salt, pepper and more lime to taste.
12. Thinly slice the cooked chicken. Divide the roasted sweet potato and pepper mixture between plates, top with sliced chicken, sprinkle with scallion greens and serve.

Recipe Tips

FAQ

When should I add the bell peppers to the baking sheet?

Roast the sweet potatoes alone for the first 10 minutes, then add the bell peppers and continue roasting until both vegetables are tender.

How do I know the chicken is cooked through?

Cook the chicken over medium-high heat for 5 to 6 minutes per side, until it is no longer pink in the center.

Does this recipe contain dairy?

Yes. The feta cheese contains milk.