Notes
Sweet potatoes are much better for you than white potatoes, and delicious too! Add a creamy, pesto chicken filling, and you've got yourself a delicious midweek dinner.
Ingredients
2 sweet potatoes
2 tsp. vegetable oil/light olive oil
Salt & pepper
2 chicken breasts
1 tbsp. vegetable oil/light olive oil
water/chicken stock
1/2 red onion, finely diced
4 tbsp. mayonnaise
2 tbsp. fresh pesto
small handful basil
1 tbsp. toasted pine nuts
Parmesan (optional)
Method
Preheat the oven to 200°C fan/220°C/gas mark 7.
Prick the sweet potatoes all over with a fork, then rub with the 2 tsp. oil and sprinkle with salt.
Bake for 50 minutes.
Place a frying pan over a medium-high heat and add the 1 tbsp. oil. Season the chicken breasts with salt, and place in a pan and fry for 5 minutes without moving. Turn over and repeat the process on the other side of the breasts.
Add water or chicken stock to the pan so it reaches 1/3 way up the chicken breasts. Bring to a simmer, cover and leave for 10 minutes.
Remove the chicken breasts from the pan and leave to cool.
Once the chicken breasts are cool, shred using two forks.
In a bowl, combine the shredded chicken, red onion, 4 tbsp. mayonnaise, 2 tbsp. pesto and a few grinds of black pepper. Check for seasoning.
When the sweet potatoes are ready (a knife should easily go through the thickest part), halve them and top with the chicken mix. Top with some torn basil leaves, toasted pine nuts, and a grating of Parmesan, if you have it.