Mediterranean-Style Chicken & Sweet Potatoes with Roasted Red Peppers & Feta

Mediterranean-Style Chicken & Sweet Potatoes

with Roasted Red Peppers & Feta

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Mediterranean-Style Chicken & Sweet Potatoes with Roasted Red Peppers & Feta
Title
time-saving
tips & techniques
Green Beans
Sweet Potato
Apple Cider Vinegar
Harissa Paste
Feta Cheese
How To: Properly Salt Cooking Water
Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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! 

Tips from Home Chefs

Get Plans

Mediterranean-Style Chicken & Sweet Potatoes

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! 

Browse Steps
1 of 5