and Sweet Potato Jumble with Tomatoes and Feta
We didn’t know what to call this side dish, so we named it for what it is: a jumble! Juicy tomatoes, roasted sweet potatoes, feta, and cilantro are tossed together with a squeeze of lime for a shockingly delicious combination.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Southwest Spice Blend
Not included in your delivery
Wash and dry all produce. Preheat the oven to 425 degrees. Halve the tomatoes. Roughly chop the cilantro. Cut the sweet potatoes into ½-inch cubes. Toss the sweet potato cubes 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 through cooking, until golden brown.
Zest the limes into a small bowl. Stir in the Southwest spice blend and 2 Tablespoons olive oil. Season with salt and pepper.
Spread the spice rub over the chicken breasts. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken to the pan and cook for 5-6 minutes per side, until cooked through. Remove from the pan and set aside to rest.
Make the sweet potato jumble: Halve the limes. In a medium bowl, toss the roasted sweet potatoes with the tomatoes, cilantro, feta, and a large squeeze of lime juice. Season to taste with salt and pepper.
Serve: Thinly slice the spice-rubbed chicken and serve on a bed of the sweet potato jumble. Enjoy!