with Sweet Potato, Bell Pepper, and Feta Jumble
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Red Bell Pepper
Southwest Spice Blend
Yellow Bell Pepper
Not included in your delivery
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.
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.
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.
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.
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.
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!