Sizzling Southwestern Chicken with a Sweet Potato, Bell Pepper, and Feta Jumble

Updated at: Thu, 17 Aug 2023 13:18:37 GMT

Step 1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Peel sweet potatoes, then cut into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender, about 25 minutes total (we’ll be adding more items to the sheet after 10 minutes).

Step 2

Core and seed bell peppers, then cut into 1-inch squares. Trim, then thinly slice scallions, keeping greens and whites separate. Zest lime into a medium bowl, then cut into halves.

Step 3

Add 1 tsp Southwest spice blend (we sent more) and a large drizzle of olive oil to bowl with lime zest and stir to combine. Season with salt and pepper. Pat chicken dry with a paper towel, then add to bowl and rub spice mixture into meat. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 5-6 minutes per side.

Step 4

Once sweet potatoes have roasted 10 minutes, remove sheet from oven. Give sweet potatoes a toss and push toward one side of sheet. Add bell peppers to other side of sheet. Return sheet to oven and roast until both are tender, 12-15 minutes more.

Step 5

Once sweet potatoes and bell peppers are done, add to another medium bowl along with scallion whites, feta cheese, and a squeeze of lime. Season with salt, pepper, and more lime (to taste).

Step 6

Thinly slice chicken. Divide jumble between plates, then top with chicken. Sprinkle with scallion greens and serve.

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