Garlic Herb Chicken with Roasted Sweet Potatoes
IngredientsFor the Chicken
2 large chicken breasts
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
For the Sweet Potatoes
2 large sweet potatoes, peeled and cubed
1 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
Salt and pepper to taste
For the Garlic Feta Herb Sauce
½ cup feta cheese, crumbled
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 garlic clove, minced
2 tbsp olive oil
1 tbsp lemon juice
Instructions
Roast the Sweet PotatoesPreheat oven to 400°F (200°C).
Toss sweet potato cubes with olive oil, paprika, garlic powder, salt, and pepper.
Spread on a baking sheet.
Roast for 25–30 minutes, turning once halfway through, until golden and tender.
Season the ChickenPat chicken breasts dry.
Rub with olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
Cook the ChickenHeat a skillet over medium-high heat.
Cook chicken for 5–6 minutes per side until golden brown and fully cooked.
Let rest for 5 minutes.
Slice into thick strips.
Make the Herb SauceIn a bowl, combine feta cheese, parsley, dill, garlic, olive oil, and lemon juice.
Stir gently until creamy but still chunky.
AssembleArrange sliced chicken on a serving plate.
Spoon the garlic feta herb sauce over the chicken.
Add roasted sweet potatoes on the side.
Garnish with extra herbs and a lemon wedge.
Q & AQ: Can I use chicken thighs instead?
Yes, boneless chicken thighs work great and stay extra juicy.Q: Can I meal prep this recipe?
Absolutely! Store in airtight containers for up to 4 days.Q: What can I substitute for feta cheese?
Goat cheese, queso fresco, or parmesan are great alternatives.
Servings: 4
Calories: Approximately 450–500 per serving.