Makes 6 servings.
Inspired by this recipe.
Ingredients
- 6 sweet potatoes
- Butter, oil, or spray (optional)
- 1 pound boneless skinless chicken breasts*
- 1½ cups prepared pesto (Rao’s and Kirkland are both great)
*You can also use rotisserie chicken, which is easier but higher in fat and sodium. A rotisserie chicken should yield 3-4 cups pulled chicken, and you need ½ cup per serving. Use any extra chicken for tacos or salad, or just increase each serving a little.
Steps
Prep
- Cook chicken, let cool. (Skip this step if using rotisserie chicken.)
- Preheat oven to 400F.
- Rinse and dry sweet potatoes. Poke skins all around with a fork. Rub or spray lightly with butter or oil (optional but makes the skins softer and yummier, if you like to eat them). Wrap each in foil. Place on baking sheet.
- Bake sweet potatoes at 400F for about 1 hour.
- Let sweet potatoes cool, then store in the same foil wrappers in the fridge.
- Shred or chop cooked chicken and refrigerate.
Meal time
- Take sweet potato(es) out of fridge. Remove foil wrapper(s). Slice each in half length-wise and place on a microwave-safe plate, cut sides up. Cover cut sides with damp paper towel(s).
- Microwave for about 3 minutes per potato.
- Warm up ½ cup chicken per potato. (optional)
- Toss ½ cup chicken with ¼ cup pesto per potato.
- Pile pesto chicken on sweet potato to serve.
Nutrition info per serving
Calories 549
Fat 41 g
Saturated fat 5 g
Carbs 33 g
Fiber 7 g
Sugars 6 g
Protein 22 g
Sodium 934 mg
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