Sweet Potato Boats stuffed with Pesto Chicken

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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

1. Preheat oven to 350F.

2. 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.

3. Cut your chicken cutlets in small pieces and marinate in pesto and salt for 10 minutes.

4. Heat a non-stick skillet at medium high heat, then add oil. Cook chicken pieces until completely cooked. Remove from fire.

5. 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