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Ingredients
- 3 large sweet potatoes
- 2 cups fresh basil
- 1 cup fresh spinach
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1/4 tsp sea salt
- 2 cups cooked shredded chicken (rotisserie works well, or boil 2 large chicken breasts and then shred using two forks)
Ingredients
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Instructions
- Start by preheating the oven to 400 degrees F and poking a few holes in the sweet potatoes. Place them on a parchment-lined baking sheet and bake for 45 minutes or until tender.
- While the sweet potatoes are cooking, make the pesto sauce by adding the basil, spinach, pine nuts, garlic, olive oil, and salt to a food processor or high speed blender. Blend until smooth.
- Next, add the cooked shredded chicken to a large mixing bowl. Pour the pesto over the chicken and stir until all of the shredded chicken is coated with the pesto sauce.
- Once the sweet potatoes are cooked, slice in half and top with the shredded pesto chicken.
- Serve with a side of steamed vegetables if desired. Broccoli florets, or sauteed kale would taste delicious!
Tried this last night-DELISH! Seems like a strange combo but the flavor melted in my mouth!
So happy to hear you enjoyed these flavor combinations, Stacie!
Absolutely delicious, so easy but so tasty! Definitely will be a regular meal choice in my house!
We’re so happy to hear you enjoyed this recipe, Jennifer! ?
So yummy and so easy! I cheated and used store bought pesto sauce. I loved the pesto flavor with the sweet potato.