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Spice-Rubbed Chicken

Spice-Rubbed Chicken

with Sweet Potato, Bell Pepper, and Feta Jumble

Recipe Development Team
Recipe Development TeamPublished on July 26, 2016

Did you know that sweet potatoes aren’t actually potatoes? They’re a part of the morning glory family of flowering plants. But that doesn’t mean we love ’em any less, especially when they’re tossed with tangy feta and tender, slightly spicy chicken.

Tags:
Gluten-free
Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Red Bell Pepper

12 ounce

Chicken Breasts

2 unit

Scallions

1 unit

Lime

1 unit

Sweet Potatoes

1 teaspoon

Southwest Spice Blend

¼ cup

Feta Cheese

(Contains: Milk)

1 unit

Yellow Bell Peppers

Not included in your delivery

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving
Calories510 kcal
Energy (kJ)2133.8 kJ
Fat14 g
Saturated Fat3 g
Carbohydrate51 g
Sugar13 g
Dietary Fiber9 g
Protein48 g
Cholesterol129 mg
Sodium345 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Peeler
Bowl
Large Pan

Instructions

Roast the sweet potatoes
1

Wash and dry all produce. Preheat the oven to 450 degrees. Peel and cut the sweet potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 25 minutes, tossing halfway, until golden brown.

2

Prep the remaining ingredients: Core, seed, and dice the bell peppers into 1-inch cubes. Thinly slice the scallions, keeping the greens and whites separate.

Cook the chicken
3

Zest the lime into a medium bowl. Stir in the Southwest spice blend and a large drizzle of olive oil. Season with salt and pepper. Spread the spice rub all over the chicken breasts. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken. Cook 5-6 minutes per side, until cooked through.

Roast the bell peppers
4

With about 15 minutes left to go on the sweet potatoes, toss the bell peppers on the baking sheet. Roast another 12-15 minutes, until tender.

Make the jumble
5

Halve the lime. In a medium bowl, toss the sweet potatoes with the bell peppers, scallions whites, feta, and a squeeze of lime juice. Season with salt and pepper.

6

Serve: Thinly slice the spice-rubbed chicken and serve over the sweet potato, bell pepper, and feta jumble. Garnish with the scallion greens and enjoy!

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