Pesto Chicken with Asparagus and Mashed Sweet Potatoes
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Servings: 8 servings
Calories: 302kcal
- 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
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.
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.
Calories: 302kcal | Carbohydrates: 21g | Protein: 30g | Fat: 10g | Cholesterol: 75mg | Sodium: 303mg | Potassium: 461mg | Fiber: 5g | Sugar: 7g