January Recipes

Pesto Chicken and Sweet Potatoes with Whipped Feta

Plate of Pesto Chicken and Sweet Potatoes with Whipped Feta
Hands On:
20 minutes
Total Time:
50 minutes


  • ½ (6.7-oz.) jar Gustare Vita basil pesto
  • 1 tbsp Hy-Vee mayonnaise
  • 4 Hy-Vee True boneless, skinless chicken thighs, about 1-1/4 lbs.
  • 1 medium sweet potato, peeled and chopped
  • ½ large red onion, quartered
  • 1 (8-oz.) pkg. Soiree traditional feta chunk cheese, crumbled
  • ½ (8-oz.) pkg. Hy-Vee cream cheese
  • ¼ cup Gustare Vita olive oil
  • Fresh basil, for garnish
  • Hy-Vee black pepper, to taste
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Line a large rimmed baking pan with foil. Lightly spray foil with nonstick spray; set aside.
Stir together basil pesto and mayonnaise in a small bowl. Pat chicken dry with paper towels. Brush chicken thighs, sweet potatoes, and onion wedges with pesto mixture to coat; place in prepared baking pan.
Roast for 20 to 25 minutes or until sweet potatoes are tender and chicken reaches 165°.
Place feta and cream cheese in a food processor or blender. Cover and pulse until smooth. With processor running, slowly pour in olive oil; process for 1 to 2 more minutes or until light and creamy.
To serve, divide whipped feta among 4 serving plates. Top with chicken thighs and sweet potato-onion mixture. Garnish with fresh basil, if desired. Season to taste with pepper.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 51g 65%
Saturated Fat: 19g
Trans Fat: 0g
Cholesterol: 215mg 72%
Sodium: 1050mg 46%
Total Carbohydrate: 14g 5%
Dietary Fiber: 2g 7%
Sugars: 8g 16%
Protein: 39g 78%

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