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  1. Meals & Cooking
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  3. Chicken with Sweet Potatoes and Feta Salsa Verde

Chicken with Sweet Potatoes and Feta Salsa Verde

By Cat CoraPublished: Jan 26, 2016
Chicken with Sweet Potatoes and Feta Salsa Verde
Con Poulos. Food Stylist: Christine Albano. Prop Stylist: Megan Hedgepeth
Yields:
4
Prep Time:
35 mins
Total Time:
35 mins
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Cheese can be part of a heart healthy diet. Feta was a staple of my Greek household growing up, and a little goes a long way in terms of flavor. 

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Ingredients

  • 1 lb. sweet potatoes, cut into 1" pieces
  • 2 Tbsp. plus 1 tsp. olive oil
  • kosher salt
  • Black pepper
  • 4 small chicken breasts
  • 1 tsp. dried oregano
  • 1 small lemon, halved
  • 1 Tbsp. red wine vinegar
  • 1 clove garlic, finely chopped
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1/4 cup fresh basil, finely chopped
  • 1/4 cup (about 1 oz.) crumbled feta cheese

Directions

    1. Step 1Heat oven to 425 degrees F. Line a large rimmed baking sheet with nonstick foil. Toss the potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper on the prepared sheet and roast until golden brown and tender, 25 to 30 minutes.
    2. Step 2Meanwhile, heat a grill or grill pan over medium heat. Brush the chicken with 1 teaspoon oil, ten season with the oregano and 1/4 teaspoon each salt and pepper. Grill until cooked through, 6 to 8 minutes per side, then squeeze the juice of the lemon over the top.
    3. Step 3In a small bowl, mix together the vinegar, garlic, the remaining tablespoon oil and a pinch each salt and pepper. Fold in the parsley and basil, then the feta. Serve over the chicken and potatoes.
From: Woman's Day US
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