pesto chicken over sweet potatoes

Happy Monday you guys! I've always loved Monday's because of the fresh start to the work week. It's an opportunity to set new goals, tie up loose ends, or even let go of what you couldn't get to. Sometimes that fresh start might even be a new recipe, especially if it's a healthy one. Cooking sometimes gets a "complicated" stigma and if there's one thing I've learned from being in the kitchen, it's that no two meals are the same. Meaning you have the option to make it whatever you want it to be (easy, complicated, savory, or sweet)! This recipe is an EASY one! The hardest part is shredding up your chicken breast, seriously! Check it out and see for yourself. Enjoy!

Ingredients:

• 1 cup of walnuts (shelled)
• 4 garlic cloves
• 2 cups of fresh basil leaves
• 2 cups of fresh spinach leaves
• 2/3 cups of light olive oil
• 2 tbsp of lemon juice
• 2 tbsp of parmesan cheese
• 3 cups or 1.5 lbs of shredded chicken breast
• 6 medium sweet potatoes
• sea salt

Directions:

• Preheat oven to 400 degrees OR broil your sweet potatoes for about an hour. Sprinkle sea salt on top.
• Time to make the pesto! Combine walnuts, garlic, basil leaves, spinach, olive oil, lemon juice, parmesan, and sprinkle salt into your blender or food processor (blend until paste forms).
• Lastly, combine shredded chicken into the pesto. Cut your sweet potatoes from top to bottom and then add your chicken pesto mixture on top. Enjoy!

All selections and opinions in this post are my own.