Loading...

Preheat your oven to 400°F. Line a baking dish with parchment paper for the chicken and have a glass baking dish ready for the sweet potatoes.

Prepare the sweet potatoes: In the glass baking dish, combine the diced sweet potatoes, 2 tablespoons of olive oil, dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss with tongs until evenly coated. Set aside.

Cook the bacon: Place the bacon slices in a frying pan over medium heat. Cook until crispy, about 8-10 minutes. Remove from pan, drain on paper towels, then chop into small pieces. Set aside.

Make the pesto cream cheese stuffing: In a mixing bowl, combine the softened cream cheese, pesto, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, garlic powder, and dried Italian herbs. Add the chopped crispy bacon. Mix thoroughly with a spoon until well combined and creamy.

Prepare and stuff the chicken: Take each butterflied chicken breast and spoon a generous amount of the pesto cream cheese stuffing into the pocket. Close the chicken breast around the stuffing. Place the stuffed chicken breasts into the parchment-lined baking dish. Season the top of each chicken breast with 1/2 teaspoon paprika and the mixed seasoning blend.

Cook all components: Place the baking dish with sweet potatoes and the baking dish with stuffed chicken breasts into the preheated oven. Roast the sweet potatoes for 25-30 minutes, or until tender and slightly caramelized. Bake the chicken for 20-25 minutes, or until cooked through and the internal temperature reaches 165°F. While the chicken and sweet potatoes are cooking, prepare the asparagus.

Prepare and air-fry the asparagus: Place the trimmed asparagus into an air fryer basket. Spray lightly with olive oil, then season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Air fry at 375°F for 8-10 minutes, shaking the basket halfway through, until tender-crisp.

Assemble and garnish: Once all components are cooked, carefully remove them from the oven and air fryer. On serving plates, arrange a portion of the roasted sweet potatoes, one stuffed chicken breast, and a serving of air-fried asparagus. Garnish by grating fresh Parmesan cheese over the asparagus and sprinkling chopped fresh basil over the chicken and sweet potatoes. Serve immediately.


Preheat your oven to 400°F. Line a baking dish with parchment paper for the chicken and have a glass baking dish ready for the sweet potatoes.

Prepare the sweet potatoes: In the glass baking dish, combine the diced sweet potatoes, 2 tablespoons of olive oil, dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss with tongs until evenly coated. Set aside.

Cook the bacon: Place the bacon slices in a frying pan over medium heat. Cook until crispy, about 8-10 minutes. Remove from pan, drain on paper towels, then chop into small pieces. Set aside.

Make the pesto cream cheese stuffing: In a mixing bowl, combine the softened cream cheese, pesto, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, garlic powder, and dried Italian herbs. Add the chopped crispy bacon. Mix thoroughly with a spoon until well combined and creamy.

Prepare and stuff the chicken: Take each butterflied chicken breast and spoon a generous amount of the pesto cream cheese stuffing into the pocket. Close the chicken breast around the stuffing. Place the stuffed chicken breasts into the parchment-lined baking dish. Season the top of each chicken breast with 1/2 teaspoon paprika and the mixed seasoning blend.

Cook all components: Place the baking dish with sweet potatoes and the baking dish with stuffed chicken breasts into the preheated oven. Roast the sweet potatoes for 25-30 minutes, or until tender and slightly caramelized. Bake the chicken for 20-25 minutes, or until cooked through and the internal temperature reaches 165°F. While the chicken and sweet potatoes are cooking, prepare the asparagus.

Prepare and air-fry the asparagus: Place the trimmed asparagus into an air fryer basket. Spray lightly with olive oil, then season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Air fry at 375°F for 8-10 minutes, shaking the basket halfway through, until tender-crisp.

Assemble and garnish: Once all components are cooked, carefully remove them from the oven and air fryer. On serving plates, arrange a portion of the roasted sweet potatoes, one stuffed chicken breast, and a serving of air-fried asparagus. Garnish by grating fresh Parmesan cheese over the asparagus and sprinkling chopped fresh basil over the chicken and sweet potatoes. Serve immediately.
