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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
I used my new Ninja air fryer to make this, first cooking the sweet potato sticks. I noticed when one clicks the ingredient “sweet potato” it goes to sweet potato fries. Those would have been MUCH easier, but I’d already purchased whole sweet potatoes. The flavor was quite delicious and even better as leftovers the next day for lunch. As always, more time-consuming than I thought but worth the effort. Thanks for another yummy recipe!
Hey Cass,
I appreciate you making this recipe and your comment, love to hear it was a win!
Have the best weekend!
This is one of my favorite recipes now! Its so flavorful and has such a good balance of flavor and texture. I could eat it a thousand more times. Thank you for sharing it!
Hey Misha,
Awesome! Glad to hear this recipe turned out nicely for you, thanks for making it!
Have a great week!
Made this last night. Only thing I changed was I put the kale mixture on a bit early to warm it up. Hardest part was cutting up the sweet potatoes.
Fantastic! Definitely a keeper.
Hey Jolene,
Wonderful! I appreciate you making this recipe, I’m so glad to hear it turned out well for you!
This was restaurant quality! Everyone ate every little bit! We only had two breasts, but the ratio ended up being perfect. I think we will add dried cranberries or even figs next time.
Yay! Thanks so much, Nicole! Love to hear this recipe turned out well for you! Have a great Friday!
Hi! This is the first Half-Baked Harvest recipe I’ve made! Honestly reading the recipe it seemed a strange combination of ingredients, all of which I happened to have on hand, so I gave it a shot. It was delicious and is going into the weeknight dinner rotaion. Thank you!
Hey Beth! Yay! Love to hear that this recipe was a hit! Thanks for giving it a shot 🙂 xT
So so delicious! I want to make this again for my parents but they do not like mustard- any other dressing suggestions that you might recommend?
Hey Kate,
Your feedback means a lot, thanks for trying this recipe. I’m happy it delivered!
Here are some other dressings you might like:
https://gewicht-weg.today/buffalo-cauliflower/%3C/a%3E%3Cbr /> https://gewicht-weg.today/roasted-sweet-potato-salad/%3C/a%3E%3Cbr /> https://gewicht-weg.today/chicken-bowls-with-feta-sauce/%3C/a%3E%3C/p%3E
Please let me know if you have any other questions!
So very delicious!!!! Thank you, Tieghan! Excellent recipe!!! I’m sure it would be even better as written, but the only change I made was to serve the greens on the side with feta and avocado as a salad. So so good. Well done!
Hey Sheila,
Awesome! Thanks so much for making this recipe and your feedback, so glad to hear it was enjoyed!
This was amazing!! We loved it! It did have a spicy kick to it.
I haven’t used kale in years, but I thought eh, why not give it another shot. I cut it up very small and I did put it on the chicken the last five minutes of cooking. Couldn’t even tell it was kale.
I used chicken thighs, boneless and skinless. The dressing is so yummy, I used tahini instead of mayo and just a bit less oil, but you couldn’t tell!
I loaded white sesame seeds on the thighs since I love them.
The sweet potato fries cooked nicely, they were crispy til the end.
Love this and will be making it quite a bit!
Thanks so much, Heather! Love to hear this recipe was enjoyed, I appreciate you making it!
Another amazing recipe! I’ve made it twice! I added broccoli and honey nut squash and broiled it at the very end to crisp up the kale!! Yummmmm
Thanks so much, Jill! Love to hear this recipe was enjoyed, I appreciate you making it!
I made this recipe exactly as is and it was perfect! I’ve made a lot of Half-Baked Harvest recipes, but this I think claims the #1 spot. Can’t wait to add it to the regular routine.
Hey Rachel,
Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you!
Super tasty dish and felt so good after eating- not too heavy of a meal. Flavors were interesting and delicious. One thing I might adjust next time is the amount of lemon juice in dressing to 1 tablespoon, was a little overpowering with 2. Will definitely make again!
Hey Jenna,
Awesome!! Thanks a bunch for making this recipe and your comment, love to hear it was enjoyed!
Have a very Happy New Year!🥂🎆
This was delicious! Will definitely make again!
Hey Caroline,
Awesome! Love to hear this recipe turned out well for you, thanks for making it and your comment!
Have a great weekend!
Great recipe, very tasty and easy to make.
Hey Vivianne,
Yay!! Thanks so much for trying this recipe and sharing your feedback, so glad it was enjoyed! Have the best fall weekend!
I added broccoli and butternut squash and it was delicious! I can barely even cook😂
Hey Lynn,
Fantastic! I’m so glad to hear this recipe was a hit, thanks a bunch for making it!🍁