2cupscooked shredded chicken(rotisserie works well, or boil 2 large chicken breasts and then shred using two forks)
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!