Mediterranean-Style Chicken & Sweet Potatoes

with Roasted Red Peppers & Feta

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 580 calories Group 22 Created with Sketch.
    Nutrition Label
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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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Mediterranean-Style Chicken & Sweet Potatoes with Roasted Red Peppers & Feta
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instructions
Prepare the ingredients:
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

Cook & mash the sweet potatoes:
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.

Cook the chicken:
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.

Cook the vegetables:
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.

Slice the chicken & serve your dish:
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! 

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Prepare the ingredients:
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.

Cook & mash the sweet potatoes:
Cook the chicken:
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.

Cook the vegetables:
Slice the chicken & serve your dish:
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!