Line a large rimmed baking pan with foil. Lightly spray foil with nonstick spray; set aside.
Make this during the week and use leftovers to make Basil Pesto Chicken Sandwiches!
Servings and 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 c. Gustare Vita olive oil|
|Fresh basil, for garnish|
|Hy-Vee black pepper, to taste|
Things To Grab
- Large rimmed baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Small bowl
- Paper towels
- Meat thermometer
- Food processor or blender
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 degrees.
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.
Amounts Per Serving
- Total Fat: 51g
- Cholesterol: 215mg
- Sodium: 1050mg
- Total Carbohydrates: 14g
- Protein: 39g