Description

This Sheet Pan Sesame Feta Chicken and Sweet Potatoes recipe is a flavorful and wholesome one-pan meal featuring crispy roasted sweet potatoes, juicy spiced chicken breasts or thighs topped with toasted sesame seeds, and a fresh kale and mixed herb salad dressed in a zesty, creamy honey tahini dressing. Perfect for a nutritious weeknight dinner, it combines smoky chipotle and paprika spices with creamy feta and avocado for a balanced and hearty dish.

Ingredients

For the Sweet Potatoes and Chicken

2 sweet potatoes, cut into matchsticks
3 tablespoons extra virgin olive oil, divided
Salt and black pepper, to taste
6 boneless skinless chicken breasts or thighs
1-2 teaspoons chipotle chili powder
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
2 tablespoons sesame seeds

For the Salad

4 cups shredded kale
1 cup mixed fresh herbs (basil, dill, parsley)
1 avocado, sliced or chopped
3/4 cup crumbled feta cheese

For the Dressing

1/3 cup extra virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon stone ground mustard
3 tablespoons honey
2 tablespoons tahini or mayonnaise
2 tablespoons lemon juice

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Instructions

Preheat and Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the sweet potato matchsticks with 2 tablespoons of olive oil, and season generously with salt and black pepper. Spread them out evenly and bake for 10 minutes to start softening them up.
Prepare Chicken and Seasoning: While the sweet potatoes start roasting, in a mixing bowl, combine 2 tablespoons of olive oil with the chipotle chili powder, smoked paprika, onion powder, garlic powder, cumin, salt, and pepper. Add the chicken breasts or thighs and toss to coat each piece thoroughly in the spice mixture.
Combine Chicken and Potatoes: Remove the baking sheet from the oven after the initial 10 minutes. Nestle the seasoned chicken pieces around and among the partially roasted sweet potatoes. Sprinkle the sesame seeds evenly over each piece of chicken for a toasted, nutty flavor.
Continue Roasting: Return the baking sheet to the oven and bake all together for 25 to 30 minutes more, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the sweet potatoes are tender and golden.
Make the Dressing: Meanwhile, prepare the dressing by combining the extra virgin olive oil, Dijon mustard, stone ground mustard, honey, tahini or mayonnaise, and lemon juice in a glass jar or bowl. Whisk or shake well until the dressing is smooth and emulsified.
Prepare the Salad: In a large salad bowl, add the shredded kale and mixed fresh herbs. Drizzle a few tablespoons of the dressing over the greens and massage it into the kale with your hands until the leaves are softened and well coated.
Assemble and Serve: Once the chicken and sweet potatoes are done, remove them from the oven. Add the kale and herb salad, sliced or chopped avocado, and crumbled feta cheese on the sheet pan or transfer everything to a serving dish. Serve with extra dressing on the side for drizzling.

Notes

You can substitute chicken thighs for breasts for juicier meat.
Adjust the chipotle chili powder amount to your preferred spice level for mild or smoky heat.
Massage the kale well with the dressing to soften its texture and remove bitterness.
Tahini can be replaced with mayonnaise for a creamier but different flavor profile.
Leftovers keep well refrigerated for up to 3 days; reheat in the oven to maintain crispness.