Spice-Rubbed Chicken
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.
Ingredients
8 ounce
Grape Tomatoes
24 ounce
Chicken Breasts
½ ounce
Cilantro
2 unit
Lime
24 ounce
Sweet Potatoes
2 teaspoon
Southwest Spice Blend
1 cup
Feta Cheese
(Contains Milk)
Not included in your delivery
unit
Salt
unit
Pepper
8 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
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!
