Sheet Pan Sesame Feta Chicken and Sweet Potatoes
Simple to prep and just right for spring—colorful, fresh, and satisfying without being heavy!
Servings: 6
Calories: 563kcal
Ingredients
- 2 sweet potatoes, cut into match sticks
- 3 tablespoons extra virgin olive oil
- salt and pepper
- 6 boneless skinless chicken breasts or thighs
- 1-2 teaspoons chipotle chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 2 tablespoons sesame seeds
- 4 cups shredded kale
- 1 cup mixed herbs: basil, dill, parsley
- 1 avocado, sliced or chopped
- 3/4 cup crumbled feta cheese
Honey Mustard Dressing
- 1/3 cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon stone ground mustard
- 3 tablespoons honey
- 2 tablespoons tahini or mayo
- 2 tablespoons lemon juice
Instructions
- 1. Preheat oven to 425° F.2. On a baking sheet, toss the sweet potatoes with 2 tablespoons of olive oil. Season with salt and black pepper. Bake for 10 minutes.3. In a bowl, toss together 2 tablespoons of olive oil, the chicken, chipotle chili powder, paprika, onion powder, garlic powder, cumin, salt, and pepper. 4. Nestle the chicken around the potatoes. Sprinkle the sesame seeds over each piece of chicken. Bake for 25-30 minutes, until the chicken is cooked through.5. To make the dressing. Combine all ingredients in a glass jar, whisking until smooth. In a salad bowl, combine the kale and herbs. Drizzle a few tablespoons of dressing over the kale and massage into the greens.6. Remove the chicken from the oven. Add the greens, the avocado, and crumbled feta. Serve with additional dressing.
Nutrition
Calories: 563kcal
