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Sheet Pan Sesame Feta Chicken and Sweet Potatoes with Creamy Honey Mustard Dressing. Chipotle-seasoned chicken tossed with warm spices, zesty lemon, and a generous sprinkle of sesame seeds. All roasted until lightly charred, crisp, and full of smoky flavor. Sweet potatoes roast right alongside, soaking up all the juices for an easy, one-pan meal. Finish it off with fresh greens and spring herbs tossed in a creamy honey mustard dressing. Top it off with a sprinkle of feta and creamy avocado slices for the perfect finishing touch. It’s colorful, nourishing, and just right for a quick, feel-good dinner.
I was just venting a little to my mom, saying how I get so excited when a recipe comes together easily, turns out delicious, and actually looks pretty too. It’s not always an easy combo to nail, but when it happens, I’m the most excited to share it!
Funny enough, though—it’s usually the recipes I think don’t look that great that end up being the most popular. Go figure!
Regardless, I love when I get to share a recipe that’s not only delicious and healthy, but also easy to make and pretty too. Today’s one of those recipes—and I’m just giddy about it! Yes, giddy! Switching up our words today for a spring refresh!
Inspiration
This dish was inspired by one of my favorite salads—I took a few of the elements I love most, like the seasonings, sweet potatoes, and that dreamy dressing, and turned them into a full sheet pan meal!
This is the kind of meal that feels just right for spring—colorful, fresh, and super satisfying without being heavy. The bright herbs, crisp greens, and zippy honey mustard dressing bring that light, vibrant energy we all start to crave this time of year. And since everything roasts on one pan, it’s low-effort and low-mess…exactly what I want on a busy spring night!
Let’s Get into the Details!
Ingredients
- Sweet potatoes – I love to cut these like fries
- 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
Ingredients – the dressing
- Olive oil
- Dijon mustard
- Grainy Dijon mustard
- Honey
- Mayo or tahini – I love mayo for this
- Lemon
Special tools
Just a sheet pan is all you need!
Steps
Step 1: the sweet potatoes
I like to cut these like French fries! Then toss with olive oil, salt, and pepper.
Throw the potatoes in the oven to give them a small head start on cooking.
Step 2: season the chicken
The chicken is super flavorful and seasoned with plenty of spices: smoked paprika, chipotle chili powder, onion, garlic, and cumin.
Mix the chicken with olive oil, the above spices, and salt. Grab the pan full of potatoes and nestle the chicken around the sweet potatoes.
Add the sesame seeds to the chicken.
Roast everything together until it gets a bit crispy.
Step 3: the “salad”
This is just kale, you could also do arugula, and lots of fresh herbs. I like basil, dill, and a small amount of parsley.
The sheet pan will be topped with the greens – kind of like a salad on a pan!
Step 4: the dressing
I’m currently only wanting to make honey mustard based dressings. And this one is a favorite!
It’s creamy and a little sweet, and the Dijon adds a nice tang. It pairs wonderfully with the spicy flavors of the potatoes.
You can use tahini or mayo to make the dressing creamy. Lately I’ve preferred mayo over tahini!
Step 5: assemble
Toss the greens with the dressing. Get them really coated!
Now grab the chicken and potatoes. Add the greens to the hot pan. The heat will help break down the kale’s toughness.
Then add avocado chunks and lots of crumbled up feta! Finish with additional dressing – of course!
There’s so much happening with this simple-to-prepare dinner. It’s fun to make, exciting to eat, and tastes even better!
I’m looking forward to making this over and over throughout the spring and summer!
Looking for other easy dinners? Here are some favorites:
Sheet Pan Chicken Tzatziki and Sweet Potatoes
Easy Greek Sheet Pan Chicken and Potatoes
30 Minute Spicy Indian Butter Chicken
Sheet Pan Chicken Gyros with Feta Tzatziki
Lastly, if you make this Sheet Pan Sesame Feta Chicken and Sweet Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Sesame Feta Chicken and Sweet Potatoes
Servings: 6
Calories Per Serving: 563 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sweet potatoes, cut into match sticks
- 3 tablespoons extra virgin olive oil
- salt and pepper
- 6 boneless skinless chicken breasts or thighs
- 1-2 teaspoons chipotle chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 2 tablespoons sesame seeds
- 4 cups shredded kale
- 1 cup mixed herbs: basil, dill, parsley
- 1 avocado, sliced or chopped
- 3/4 cup crumbled feta cheese
Honey Mustard Dressing
- 1/3 cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon stone ground mustard
- 3 tablespoons honey
- 2 tablespoons tahini or mayo
- 2 tablespoons lemon juice
Instructions
- 1. Preheat oven to 425° F.2. On a baking sheet, toss the sweet potatoes with 2 tablespoons of olive oil. Season with salt and black pepper. Bake for 10 minutes.3. In a bowl, toss together 2 tablespoons of olive oil, the chicken, chipotle chili powder, paprika, onion powder, garlic powder, cumin, salt, and pepper. 4. Nestle the chicken around the potatoes. Sprinkle the sesame seeds over each piece of chicken. Bake for 25-30 minutes, until the chicken is cooked through.5. To make the dressing. Combine all ingredients in a glass jar, whisking until smooth. In a salad bowl, combine the kale and herbs. Drizzle a few tablespoons of dressing over the kale and massage into the greens.6. Remove the chicken from the oven. Add the greens, the avocado, and crumbled feta. Serve with additional dressing.
This post was originally published on April 16, 2025
Amazing dish! I used goat cheese. I used a mix of purple and orange sweet potatoes. Delish and nice presentation! Thank you Tieghan!
Hey Jackie,
Love to hear this recipe was a hit, thanks a lot for making it and your feedback! Have a great Thursday!
How long do we leave the kale on the sheet pan before serving to break down its toughness?
Hi Michelle,
Since you are using shredded kale, I have found that it doesn’t need much time on the hot sheet pan. I hope this helps! xx
Could you please give me a little bit more of a specific time rather than just “not long”? Thank you!!
5 minutes is great:)
Wouldn’t tahini instead of mayo greatly change the flavor profile of the honey mustard? Generally tahini and mayo aren’t interchangeable….
Hi Morgan,
I’ve tried the dressing with both and they both provide the creamy factor that I love. Please feel free to use whichever you prefer. Have a great day!
SO GOOD! Everything came together so nicely and the dressing was amazing! I didn’t have any of the fresh herbs to go with the kale, but it was still so tasty. This will be a repeat for sure!
Thanks so much, Andrea!! Love to hear you enjoyed this recipe, I appreciate you giving it a try! xx
Another amazing recipe! I didn’t have kale so I served mixed greens on the side with a drizzle of the honey mustard then turned the leftovers into a salad for lunch the next day and it was just as good that way also! Thank you for another amazing meal to add to the rotation!
Hey Shelly,
Wonderful! Thanks a bunch for making this recipe and your comment, love to hear it was a winner! xx
I made this for dinner last night for my daughter and I. It was delicious! The depth of flavors were superb. I had to substitute a couple of things because I didn’t have them (chili powder for the chipotle and mayo for the tahini), and it turned out just fine. The only recommendation that I have is to add more sweet potatoes. Maybe just one more. They totally complement the flavors on the chicken. Also, I’m not a big kale fan, but I used really chopped up kale and the heat wilted it a bit and it was great too. Highly recommend this recipe!
Hey Mel,
Wonderful! Thanks a bunch for making this recipe and your comment, love to hear it was a winner! xx
I made it 🙏🏻it was wonderful and very tasty 😋 thank you 😊
Hi Sophia,
Happy Monday!! Thrilled to hear this recipe was enjoyed, thanks for making it and your feedback!🌷
I made this last night for my family and we all loved it. I was worried that it would be too spicy for my 11 yo, so I only used 1 tsp of the cayenne pepper. It was on the verge of being too spicy, but we all enjoyed it. Second servings all around! The flavors were amazing!!
Hey Bethany,
Fantastic! Thanks so much for making this recipe, I’m so glad to hear it turned out nicely for you! Happy Friday!!
How do we feel about substituting tofu or chickpeas for the chicken? Love a good vegetarian swap – would this work?
Hi Brenna,
Sure, that would work nicely for you! I hope you love this recipe, please let me know if you give it a try! xx
That sounds so good! Or halloumi cheese!
Hi Theigan,
Should I eat this like a salad?
Hi Micala,
I eat this with a fork and knife, like a chicken dish with a side of potatoes:) I hope you love this recipe!
Made this tonight for dinner. The only thing I changed was substitute the kale for Romaine and Arugula because that is what I had in my garden. Delicious.Thank you for another flavor packed recipe.
Thanks so much, Brigid! So glad to hear this recipe turned out nicely for you:) Thanks for making it!
It is so hard to read your recipes and articles. There are so many ads. I get this makes you money but it makes the website essentially unusable. I can’t even open it on my phone. If you cared about sharing food you might consider toning it down.
Thanks for sharing your feedback, Chloe. So sorry for any frustrations, we have been taking this into consideration and are working on this issue. Have a great week! xx
Chloe, I agree. I finally did 6 screenshots, and will re-write it after I make it. Looks like a great easy recipe!
Looks and sounds delicious! All of my favorite ingredients, and easy prep with the sheet pan – it’s a win-win. 😊 Can’t wait to make this! Thank you so much for the recipe!
Thanks so much, Ellie! I hope you love this recipe, please let me know if you give it a try! xx
Can you give weights for the sweet potatoes and the chicken? Sweet potatoes can vary a lot in size as can chicken breasts.
Hey Deborah! It’s around 2-3 pounds sweet potatoes and about 1 1/2 pounds chicken. Hope this is helpful! Enjoy the dish and let me know if you have any other questions!!
Happy almost Easter!
I know you really love to use sesame seeds, but just a heads up they really resemble bugs on the food when you use so many. It photographs really poorly.
Thanks for the feedback, George!
Can’t wait to try this! Any recommended substitutions for chipotle chili pepper powder if I can’t run to the store to get it tonight?
Hi Megan,
Chipotle powder or chili powder will work for you. I hope you love this recipe! Have a great week! xx
Thank you! I didn’t see your response till later, so I ended up just omitting the chipotle chili powder and adding a dash of cayenne. Worked out well, but next time I’ll try with chipotle chili powder, just to see if there’s a difference.
I used skinless bone-in thigh bc that’s what I had. Seared them first in my coated enamel Dutch oven and then finished cooking them in the oven for about 15-20 mins. I added the crumbled feta to the Dutch oven before popping in the oven and it worked out great. Served with arugula garnish and drizzles of dressing, with extra dressing on the side. Orzo on the side. Omitted sweet potatoes because of picky eaters. Looked absolutely gorgeous (especially with the charred look of the seared thighs) and tasted great, too.
Thanks so much, Megan:) I am so glad to hear this recipe turned out well for you! Thanks for making it!
I don’t see this at all – only delicious seeds.