In the mood for some good hearty chicken and potatoes for supper to beat this cold weather?
Introducing my modern take on chicken and potatoes. A boat of creamy sweet potato, topped with juicy and tender chicken thighs seasoned with pesto and topped with a Caesar dressing. What can be better?
Bonus: It is easily kid friendly - just scoop out the sweet potato to make a mash, and serve with the pesto chicken on the side!
3 Sweet potatoes
2 chicken cutlets (pargiot)
2 tsp pesto (store bought or home made)
1 tsp kosher salt
2 tbsp oil
Caesar dressing of your choice
Chopped cilantro
Lemon
DIRECTIONS
Preheat oven to 350F.
Wash very well your sweet potatoes. Do not peel. Using aluminium foil, wrap each one separately and place on a baking pan. Cook for 1h, or until fork tender.
Cut your chicken cutlets in small pieces and marinate in pesto and salt for 10 minutes.
Heat a non-stick skillet at medium high heat, then add oil. Cook chicken pieces until completely cooked. Remove from fire.
When potatoes are cooked, cut open using a knife and fill with chicken. Top with caesar dressing, cilantro and a splash of lemon.
Enjoy,
Guila
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