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Mediterranean-Style Chicken & Sweet Potatoes
with Roasted Red Peppers & Feta
40 MIN
4 Servings
From the Test Kitchen
Bites of roasted red pepper and crumbly feta add irresistible tanginess to our pan-seared chicken, which also gets a layer of aromatic flavor from a coating of za’atar—a traditional Middle Eastern blend that features thyme, oregano, tart sumac, and more. A dollop of smoky-sweet harissa paste, stirred into mashed sweet potatoes, adds even more vibrant flavor to the dish.
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NutritionPER SERVING
-
Calories580 Cals (est.)
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fresh
ingredients
Title
-
4 Boneless Skin-On Chicken Breasts
- 6 oz Green Beans
- 2 cloves Garlic
-
½ lb Grape Tomatoes
- 1½ lbs Sweet Potatoes
- 1½ oz Feta Cheese
- 1 Tbsp Red Harissa Paste
-
2 oz Sliced Roasted Red Peppers
-
2 Tbsps Ghee
-
1 Tbsp Za'atar Seasoning (Sumac, Marjoram, Oregano, Thyme, Sesame Seeds & Salt)
- 1 Tbsp Apple Cider Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Remove the ghee from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and medium dice the sweet potatoes. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Combine in a bowl. Roughly chop the peppers.
2
Cook & mash the sweet potatoes:
Add the diced sweet potatoes to the pot of boiling water. Cook, uncovered, 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the ghee and harissa paste. Season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the chicken:
While the sweet potatoes cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook 6 to 8 minutes, occasionally pressing down with a spatula, or until the skin is browned and crispy. Flip and cook 6 to 8 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Loosely cover with foil to keep warm.
4
Cook the vegetables:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until most of the water has cooked off. Add the prepared garlic and tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Slice the chicken & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed sweet potatoes and cooked vegetables. Top the chicken with the chopped peppers and cheese (crumbling before adding). Enjoy!
1
Prepare the ingredients:
Remove the ghee from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and medium dice the sweet potatoes. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Combine in a bowl. Roughly chop the peppers.
2
Cook & mash the sweet potatoes:
Add the diced sweet potatoes to the pot of boiling water. Cook, uncovered, 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the ghee and harissa paste. Season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the chicken:
While the sweet potatoes cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook 6 to 8 minutes, occasionally pressing down with a spatula, or until the skin is browned and crispy. Flip and cook 6 to 8 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Loosely cover with foil to keep warm.
4
Cook the vegetables:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until most of the water has cooked off. Add the prepared garlic and tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Slice the chicken & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed sweet potatoes and cooked vegetables. Top the chicken with the chopped peppers and cheese (crumbling before adding). Enjoy!
Tips from Home Chefs