Plate of Pesto Chicken and Sweet Potatoes with Whipped Feta

Hands On:

20 minutes

Total Time:

50 minutes

Serves:

Ingredients

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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Preparation

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
Calories:		670
% 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%