with a Sweet Potato, Bell Pepper, and Feta Jumble
By Hello Fresh
Cooking Time: 30 mins
Nutrition: 550 Calories
- Sweet Potatoes- 4
- Red Bell Pepper- 2
- Yellow Bell Pepper- 2
- Scallions- 4
- Lime- 2
- Southwest Spice Blend- 2 tsp
- Chicken Breasts- 24 oz
- Feta Cheese- 1 cup
1 ROAST SWEET POTATOES. Wash and dry all produce. 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).
2 PREP. Core and seed red and yellow 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.
3 RUB AND COOK CHICKEN. Add 1 tsp Southwest spice (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.
4 ROAST BELL PEPPERS. 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.
5 MAKE JUMBLE. Once sweet potatoes and bell peppers are done, add to another medium bowl along with scallion whites, feta cheese, and a squeeze of lime. Toss to combine. Season with salt, pepper, and more lime (to taste).
6 PLATE AND SERVE. Thinly slice chicken. Divide jumble between plates, then arrange chicken on top. Sprinkle with scallion greens and serve.