Sizzling Southwestern Chicken

with a Sweet Potato, Bell Pepper, and Feta Jumble

By Hello Fresh

Cooking Time: 30 mins

Servings: 4

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).

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.