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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
This was so good!! I added cauliflower when adding the chicken and it turned out so good. I also cooked the kale for 5 min just to make it a little softer. My husband also does not like half of these ingredients and he ate the whole thing. My little girls loved it too. Make it.
Hi Amy,
Happy Thursday! Thanks a bunch for trying this recipe and your feedback, love to hear it was a winner! x
Is the dressing always supposed to be super thick? I added a bit of water but it’s not a “drizzle” dressing, mine comes out in globs. I wanted to be sure!
Hi Kristy,
Thanks for trying this recipe! Yes, I would say the dressing is on the thicker side:) Please let me know if you have any other questions! xT
THIS. DRESSING. *chef’s kiss* I’m so glad I made it with tahini instead of mayo. I say this as a Southern woman who enjoys mayo in almost all conceivaleble contexts. I refuse to make this dressing with mayo. Mayo who? 😄. Thanks so much for sharing!
Thanks so much, Amanda:) Love to hear this was such a hit! xx
This recipe rocks!!! At a glance it seems a little curious with all the different flavors but trust it because it is absolutely fantastic. The whole family loved it (teenagers & toddlers included) and it’ll DEFINITELY become a monthly staple!!
Hey Jess,
Love to hear this!! Thanks a lot for making this recipe and your comment, so glad it was a winner! xT
I’m not a big fan of feta. Is there another cheese that would go well with this? Thanks in advance!
Hey Liv,
Sure, goat cheese would also be a great option here! Please let me know if you give this recipe a try, I hope you love it! xx
I have made this recipe twice. Everyone loves it.
Hey Teri,
Happy Friday!! Thanks a bunch for making this recipe and your comment, I’m so glad to hear it was enjoyed! xx
This recipe is as good as it looks! So easy so delicious I am currently eating leftovers, which I normally hate! But I love this recipe so much that while eating my leftovers I was like I gotta get onto this website and give a review.
It needs nothing more, but I will say I just threw on some toasted pecans and yeah, it does the next level stuff!
Thanks so much, Leah:) I am so glad to hear you enjoyed this recipe, I appreciate you making it! xx
Followed this recipe to “T” and it turned out WAY below expectations and especially didn’t look like the pictures. I gravitate towards sheet pan recipes for easy cooking and clean up. The sweet potatoes turned into mush from the chicken juices. Had to rebake them on a clean sheet pan to crisp up. As for the dressing this was not dressing it turned into goop. Had to slowly add water to turn it into an actual dressing and can say I still won’t be using it. The flavor profile is just not great to put on mixed greens. I make your recipes all the time and this one needs a major rework.
Hi Jessica,
Thanks for trying this recipe and sharing your feedback, so very sorry to hear it was not enjoyed!
Made this last night. Excellent! Very flavourful and easy to make. Will definitely make this again. Thank you for another great recipe!
Hi Susan,
Amazing! Thank you so much for making this recipe and sharing your feedback! So glad it turned out well for you! xx
What an easy, colorful, flavor filled, chicken sheet pan recipe! I subbed spinich for kale and tossed a handful of baby tomatoes on top. From start to finish, 1 hour! Thank you for the simple yet delicious recipe!
Hi Danene,
Thank you so much:) So glad to hear this recipe turned out well for you, I appreciate you making it! xT
Let me just say WOW! Best recipe I’ve made in a long time. Thanks for sharing!
Thanks so much, Taylor! Love to hear this recipe turned out well for you, I appreciate you making it! xx
Very easy to prepare and tasty. I subbed spinach for kale.
Hey Jane,
Happy Monday!! I appreciate you trying this recipe and taking the time to comment, so glad it was enjoyed!!
Long-time lurker and even maker of your recipe, but first time commenting because THIS was magic—even better the second day. Husband hates half the ingredients, and it STILL went down a treat. We skipped the chipotle for our small human, who also devoured it. And opted for mayo over tahini in the sauce. I might have to make it again next week. Cheers!
Hey there,
Happy Monday!! I appreciate you trying this recipe and taking the time to comment, so glad it was enjoyed!!
Loving these sheet pan recipes!! We have been massaging the kale with a bit of evoo and putting it in to bake the last 5 minutes. Lil crispy crunch!
Keep up the great work!!
Thanks so much, Lena! So glad you have been enjoying the recipes, I appreciate you making them! Happy Sunday! xT
I am serving this recipe for my women’s gathering of 30 tomorrow night. Wish me luck. I haven’t tried it yet, but know it will be as wonderful as the other things I’ve made from “half baked harvest” that were simply fabulous, like the lentil stew w sweet potatoes (kale and pomegranate) and the strawberry shortcakes. Big hits at my house. Thank you for sharing your tried and true recipes with us FOR FREE because you have ads. So worth the scrolling issue. We are adults and can handle a few bones when the takeaway is so worth it. YOU are a treasure. Don’t let the naysayers tempt you to think otherwise!
Ohhh wow! Thank you so much, Eve:) I hope this recipe goes over well, thanks for choosing to make it! Have a wonderful weekend! xT
I had 36 and everyone raved, and I gave you all the credit. It was a great recipe for a party—easy to make ahead, reheat, and serve. Here’s what I did differently: I doubled the kale and still didn’t have enough. Maybe because these were all women who were eating? I also didn’t put all the salad on the pan because it would’ve completely covered everything else. So I had a bowl on the side for women who wanted more. Making the salad the day before and tossing w dressing gave it time to marinate in fridge so it was very tender by serving time. I also added feta to the salad rather than sprinkling on sheet pan. (1 cup of herbs felt like too much, so I only used 1/2 cup of herbs per 4 cups kale). Last thing, for interest (and fiber!), I added 1 cup black eyed peas to each sheet pan. Yum. (I’m in Georgia, where black eyed peas are worshipped. 😛)
I am so glad to hear this, Eve:) Thanks for sharing all of your notes. Have a wonderful week! xx
The flavors in this dish are SO great together! The heat from the chicken, sweetness of the honey mustard and the herbs are fantastic. I had a hard time getting my sweet potatoes crispy cooked on the same sheet pan as my chicken, but it’s still so good. Also, my favorite honey mustard dressing EVER! Loved it!
Thank you so much, Audrey:) SO glad this dish was enjoyed, I appreciate you making it and your comment! xx