Pesto Sweet Potato Stacks
Pesto Sweet Potato Stacks
Ingredients
For the Sweet Potato Stacks
- 2 sweet potatoes, medium, peeled and thinly sliced into 1/4-inch rounds
- 1 1/4 pounds chicken breast, boneless, skinless, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Basil Pesto
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts, toasted
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Toss the sliced sweet potatoes with 1 tablespoon of olive oil, garlic powder, paprika, salt, and black pepper. Arrange them in a single layer on the prepared baking sheet.
⏱️ 5 min
- 3
Roast the sweet potatoes for 15-20 minutes, flipping halfway through, until tender-crisp. Set aside.
⏱️ 20 min•🌡️ 400
- 4
While sweet potatoes roast, prepare the pesto. In a food processor, combine basil, Parmesan cheese, toasted pine nuts, minced garlic, and lemon juice. Pulse until finely chopped.
⏱️ 5 min
- 5
With the food processor running, slowly drizzle in the 1/2 cup of olive oil until the pesto is smooth. Season with salt and black pepper. Set aside.
⏱️ 3 min
- 6
Heat a large non-stick skillet over medium-high heat. Add the cubed chicken breast and cook for 5-7 minutes, or until cooked through and lightly browned. Remove from heat.
⏱️ 7 min
- 7
To assemble the stacks, place a roasted sweet potato slice on a serving plate. Top with a spoonful of cooked chicken, then a dollop of pesto. Repeat with another sweet potato slice, chicken, and pesto, creating 2-3 layers per stack.
⏱️ 10 min
- 8
Serve immediately and enjoy your clean-bulking friendly pesto sweet potato stacks!
Kitchen Tools
Nutrition Facts (per serving)
Pesto Sweet Potato Stacks
Ingredients
For the Sweet Potato Stacks
- 2 sweet potatoes, medium, peeled and thinly sliced into 1/4-inch rounds
- 1 1/4 pounds chicken breast, boneless, skinless, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Basil Pesto
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts, toasted
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Toss the sliced sweet potatoes with 1 tablespoon of olive oil, garlic powder, paprika, salt, and black pepper. Arrange them in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Roast the sweet potatoes for 15-20 minutes, flipping halfway through, until tender-crisp. Set aside.
⏱️ 20 min•🌡️ 400 - 4
While sweet potatoes roast, prepare the pesto. In a food processor, combine basil, Parmesan cheese, toasted pine nuts, minced garlic, and lemon juice. Pulse until finely chopped.
⏱️ 5 min - 5
With the food processor running, slowly drizzle in the 1/2 cup of olive oil until the pesto is smooth. Season with salt and black pepper. Set aside.
⏱️ 3 min - 6
Heat a large non-stick skillet over medium-high heat. Add the cubed chicken breast and cook for 5-7 minutes, or until cooked through and lightly browned. Remove from heat.
⏱️ 7 min - 7
To assemble the stacks, place a roasted sweet potato slice on a serving plate. Top with a spoonful of cooked chicken, then a dollop of pesto. Repeat with another sweet potato slice, chicken, and pesto, creating 2-3 layers per stack.
⏱️ 10 min - 8
Serve immediately and enjoy your clean-bulking friendly pesto sweet potato stacks!