Sizzling Southwestern Chicken

• portioner: 2 servings
• aktiv tid: 30 minutes
• total tid: 40 minutes

Ingredienser

2 unit Sweet Potatoes

1 unit Red Bell Pepper

1 unit Yellow Bell Peppers

2 unit Scallions

1 unit Lime

1 teaspoon Southwest Spice Blend

12 ounce Chicken Breasts

½ cup Feta Cheese

4 teaspoon Olive Oil

unit Salt

unit Pepper

Vejledning

**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).

Core and seed **red and yellow bell peppers**, then cut into 1-inch squares. Thinly slice **scallions**, keeping the greens and whites separate. Zest **lime** into a medium bowl, then cut into halves.

Add **Southwest spice blend** and a large drizzle of **olive oil** to bowl with zest and stir to combine. Season with **salt** and **pepper**. Pat **chicken** dry with a paper towel, then 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.

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.

Once **sweet potatoes** and **bell peppers** are done, add to another medium bowl along with **scallion whites, feta cheese**, and a squeeze of **lime** juice. Season with **salt**, **pepper**, and more lime juice (to taste).

Thinly slice **chicken**. Divide **jumble** between plates, then top with chicken. Sprinkle with **scallion greens** and serve.

Notater

Kevin doesn’t like this one.