Spiced Chicken with Roasted Sweet Potato and Bell Pepper Feta Jumble

This colorful dish brings together tender spice-rubbed chicken and a vibrant roasted vegetable jumble. Sweet potatoes, red and yellow bell peppers and tangy feta cheese create a deliciously satisfying base for the flavorful chicken.

The Southwest-inspired spice blend adds warmth and depth, while a squeeze of fresh lime brightens every bite. It’s an easy, wholesome meal that’s as beautiful as it is tasty.

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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

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry all produce. Peel the sweet potatoes and cut them into ½-inch cubes. Toss the cubes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast for 25 minutes total, but after 10 minutes we’ll add more vegetables.
2. Core and seed the red and yellow bell peppers, then cut into 1-inch squares. Thinly slice the scallions, keeping the white and green parts separate. Zest the lime into a medium bowl, then cut the lime in half.
3. To the bowl with the lime zest, add the Southwest spice blend and a large drizzle of olive oil. Stir to combine and season with salt and pepper. Pat the chicken dry with a paper towel, then rub the spice mixture all over the chicken. Heat a drizzle of olive oil in a large pan over medium-high heat. Cook the chicken until no longer pink in the center, 5-6 minutes per side. Remove from heat and let rest.
4. After the sweet potatoes have roasted for 10 minutes, remove the baking sheet from the oven. Give the sweet potatoes a toss and push them to one side. Add the bell peppers to the other side. Return the sheet to the oven and roast until both vegetables are tender, 12-15 minutes more.
5. 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. Toss gently to combine.
6. Thinly slice the chicken. Divide the vegetable jumble between plates, then top with the sliced chicken. Sprinkle with the scallion greens and serve immediately.

Recipe Tips

FAQ

Can I use a different type of bell pepper?

Yes, any color bell pepper works well. Green peppers will add a slightly more bitter flavor, while orange or red are sweeter.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure your spice blend is certified gluten-free if needed.

Can I substitute the feta cheese?

Feta adds a tangy, salty flavor. You can substitute with goat cheese or omit it for a dairy-free version.