Pesto Chicken Sweet Potato

  • Serv Size

Pesto Chicken Sweet Potato

Pesto Chicken Sweet Potato Super easy to make and packed full of flavor.



Pesto Ingredients:

Pesto Chicken Sweet Potato

Instructions: Pesto Chicken Sweet Potato

Preheat the oven to 400F. 

Wash and rinse the sweet potatoes then poke holes all over them with a fork. Wrap the potatoes individually with foil and bake in the oven for about 1 hour or until the potatoes are soft in the center. You can poke right through the foil with a knife to test. Once the potatoes are done set aside. 

Reduce the oven to 350F.

On a baking sheet lined with parchment paper add the chicken breast then season with olive oil, salt, and pepper. Bake in the oven for about 20 minutes or until the chicken is cooked to 165F Internally. Let the chicken rest for about 5 minutes then cut into small cubes.  

Next for the pesto: In a small dry pan on low heat, add the pine nuts and toast for a few minutes until you begin to smell them. Make sure to keep them moving so they do not burn then set aside. 

Now in a food processor add all the pesto ingredients except the olive oil and parmesan cheese. Begin blending the ingredients while slowly adding in the olive oil. 

Once the pesto is smooth, add to a large bowl then add in the parmesan cheese and cubed chicken. Give everything a mix to combine then season to taste with salt and pepper. 

Cut the sweet potatoes right down the middle lengthwise and loosen the flesh with a fork. Add the chicken pesto right on top of the sweet potato and garnish with a little more parmesan cheese and fresh basil on top. 


Enjoy! Pesto Chicken Sweet Potato

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