Make this during the week and use leftovers to make

Pesto Chicken and Sweet Potatoes with Whipped Feta

Line a large rimmed baking pan with foil. Lightly spray foil with nonstick spray; set aside.

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.