Sheet Pan Sesame Feta Chicken and Sweet Potatoes with Creamy Honey Mustard Dressing Chipotle-spiced chicken tossed with cozy spices, bright lemon, and a hearty shower of sesame seeds—all roasted until lightly charred, crispy, and packed with smoky goodness. Sweet potatoes roast right alongside, soaking up all those delicious juices for an effortless one-pan meal. Top it off with fresh greens and spring herbs tossed in a creamy honey mustard dressing, then finish with crumbled feta and creamy avocado slices. It’s vibrant, wholesome, and just the thing for a quick, satisfying dinner.
I was just chatting with my mom about how thrilled I get when a recipe comes together easily, tastes amazing, and looks gorgeous. Nailing all three isn’t always simple, but when it happens, I can’t wait to share it!
Funny enough, though—the recipes I think aren’t that photogenic often end up being the biggest hits. Go figure!
Either way, I love sharing recipes that are delicious, healthy, easy, and pretty. Today’s recipe checks all those boxes—and I’m downright giddy about it! Yes, giddy! Switching up our words for a little spring refresh!
Inspiration
This dish was inspired by one of my favorite salads—I took the best parts, like the seasonings, sweet potatoes, and that dreamy dressing, and turned them into a full sheet pan meal!
It’s the perfect spring dinner—colorful, fresh, and satisfying without feeling heavy. The bright herbs, crisp greens, and tangy honey mustard dressing bring that light, vibrant energy we all crave this time of year. And since everything cooks on one pan, it’s low-effort and low-mess…exactly what I need on a busy spring night!
Let’s Get into the Details!
Ingredients
- Sweet potatoes – I like cutting them into fry shapes
- Olive oil
- Chicken thighs or breast – I use a mix
- Chipotle chili powder
- Smoked paprika
- Onion powder
- Garlic powder
- Cumin
- Sesame seeds
- Lemon
- Kale
- Fresh herbs: basil, dill, parsley
- Avocado
- Feta cheese
For the dressing:
- Olive oil
- Dijon mustard
- Grainy Dijon mustard
- Honey
- Mayo or tahini – I prefer mayo here!
- Lemon
Special tools
Just a sheet pan—that’s it!
Steps
Step 1: The Sweet Potatoes
I cut them like fries, then toss them with olive oil, salt, and pepper. Pop them in the oven to give them a little head start.
Step 2: Season the Chicken
The chicken gets loaded with flavor—smoked paprika, chipotle chili powder, onion, garlic, and cumin. Mix it with olive oil, all those spices, and salt. Pull out the pan of potatoes and tuck the chicken in among them. Sprinkle sesame seeds over the chicken. Roast everything together until it’s crispy and golden.
Step 3: The “Salad”
Just kale (arugula works too!) and tons of fresh herbs—I use basil, dill, and a bit of parsley. Pile the greens right onto the sheet pan, like a salad on a tray!
Step 4: The Dressing
Right now, I’m obsessed with honey mustard dressings—and this one’s a winner! It’s creamy, slightly sweet, with a tangy kick from the Dijon. It balances the spicy potatoes perfectly. Use tahini or mayo for creaminess—lately, I’m all about mayo!
Step 5: Assemble
Toss the greens with the dressing, making sure they’re fully coated. Grab the chicken and potatoes, then add the greens to the hot pan—the heat softens the kale nicely. Top with avocado chunks and plenty of crumbled feta. Extra dressing? Always!
This simple dinner is packed with flavor, fun to make, and even more fun to eat. I’ll be making this on repeat all spring and summer!