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5 from 1 vote

Pesto Chicken with Asparagus and Mashed Sweet Potatoes

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 8 servings
Calories: 302kcal

Ingredients

  • 2 lb raw chicken breast
  • 4 medium sweet potatoes
  • 2 bunches asparagus ends trimmed
  • 1/2 cup Reduced Fat Buitoni Basil Pesto
  • 1 lemon juiced
  • 1 tbsp olive oil
  • 1 tsp Flavor God Garlic Lover's Seasoning
  • Salt and pepper to taste

Instructions

  • Add sweet potatoes to an Instant Pot on top of the steamer rack.  Add 1-2 cups of water to the base of the Instant Pot.  Cook on high pressure for 25 minutes, followed by a manual release of pressure.
  • Remove lid of Instant Pot and allow potatoes to cool for several minutes.  Remove sweet potatoes and peel skin away.  Mash sweet potatoes and divide evenly into 8 servings.
  • Steam or grill asparagus until tender crisp.  I steamed mine in the microwave by placing them into a glass dish, covering them with 2 damp paper towels and microwaving for 2 1/2 minutes.  I then removed them and placed them in an ice bath to stop the cooking and keep them bright green.  Divide evenly into 8 servings.
  • Whisk lemon juice and olive oil, then rub over chicken breasts until evenly coated.  Season chicken with Flavor God seasoning, salt and pepper.  Grill for approx. 5 minutes per side or until cooked through.  Allow to rest for 5-10 minutes before slicing and dividing evenly into 8 servings.
  • Add 1 1/2 tbsp pesto sauce to each serving.

Notes

I highly recommend getting an Instant Pot if you don't have one yet!
Opt for reduced fat pesto to make this meal more macro friendly.

Nutrition

Calories: 302kcal | Carbohydrates: 21g | Protein: 30g | Fat: 10g | Cholesterol: 75mg | Sodium: 303mg | Potassium: 461mg | Fiber: 5g | Sugar: 7g