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

This colorful chicken dinner layers warm Southwest spices with bright lime zest, sweet roasted vegetables and salty feta. The sweet potatoes roast until tender while the peppers join partway through, keeping everything simple and efficient.

Thinly sliced chicken is served over the roasted vegetable mixture with scallion greens for a fresh finish. It is a satisfying, gluten-free dinner with bold flavor and minimal cookware.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow Bell PeppersView 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 450°F. Peel the sweet potatoes and cut them into 1/2-inch cubes.
2. Place the sweet potatoes on a baking sheet. Toss with a drizzle of olive oil, salt and pepper. Roast for 10 minutes to start.
3. While the sweet potatoes begin roasting, core and seed the red and yellow bell peppers, then cut them into 1-inch squares. Trim and thinly slice the scallions, separating the whites from the greens. Zest the lime into a medium bowl, then halve the lime.
4. Add the Southwest spice blend and a large drizzle of olive oil to the bowl with the lime zest. Season with salt and pepper and stir to make a paste.
5. Pat the chicken dry with a paper towel. Add it to the bowl with the spice mixture and rub the seasoning evenly over the chicken.
6. 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.
7. 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. Add the bell peppers to the other side of the sheet.
8. Return the baking sheet to the oven and roast until the sweet potatoes and peppers are tender, 12 to 15 minutes more.
9. Transfer the roasted sweet potatoes and bell peppers to a medium bowl. Add the scallion whites, feta cheese and a squeeze of lime juice. Season with salt, pepper and more lime juice to taste.
10. Thinly slice the cooked chicken. Divide the sweet potato and pepper mixture between plates, top with the sliced chicken and sprinkle with scallion greens.

Recipe Tips

FAQ

How long does the chicken take to cook?

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

When do I add the bell peppers to the oven?

Roast the sweet potatoes first for 10 minutes, then add the bell peppers to the baking sheet and continue roasting for 12 to 15 minutes more.

What gives this chicken its Southwest flavor?

The chicken is rubbed with a mixture of lime zest, Southwest spice blend, olive oil, salt and pepper before it is cooked.

Does this recipe contain dairy?

Yes. The roasted sweet potato and pepper mixture includes feta cheese, which contains milk.