Chicken Pesto Sweet Potato Toast (Paleo, Whole30, Gluten free, Dairy free, Nut free option, Soy free, Egg free)

This is a super simple meal idea that is great for a busy night. It also helps to have some shredded chicken and pesto prepped, so your work is minimal when it’s time to eat. Check out the recipe below for this delicious and nutritious Chicken Pesto Sweet Potato Toast.

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Let the cooking begin!

The steps:

• Start by slicing your sweet potatoes into wide pieces to roast. I usually make mine about 1/4″ thick.
• Give each side of each slice and thin spray or brush of extra virgin olive oil and a sprinkle of sea salt.
• Roast them in the oven until they are fork tender and starting to brown.
• While the sweet potatoes are roasting, prep anything else you might need. This will vary based on what you have on hand, but I like to make my own pesto (recipe for DF pesto here) and chicken.
• Toss the pesto and shredded chicken together to create the topping for the sweet potato toast.
• Once the sweet potatoes are ready, remove them from the oven and top each one with a generous serving of the chicken and pesto mix.
• That’s it! It’s so simple to make, and goes well with many different sides. You can also make these into an appetizer by slicing the sweet potato into small rounds, instead of big slices.
• Bonus: if you tolerate gluten and dairy, I make this for my kids by spreading the chicken pesto mix on sourdough toast with melted mozzarella on top.

Substitutions:

• You can use regular orange sweet potatoes, or most any other potato, in place of the white sweet potato.
• The pesto you use is up to you, so if you have one you buy and love, or make and love, use it.
• When choosing which shredded chicken to use, you can make it or buy it. I usually cook my chicken in the oven or Instant Pot, having seasoned it with salt, pepper, garlic, and parsley, and then shred it using a hand mixer.
• If you tolerate dairy, sprinkling and melting some parmesan or mozzarella cheese on top would be a great addition.
• Another good topping option would be Kalamata olives, black olives, or diced red pepper.

Recommended kitchen items:

• Unbleached parchment paper sheets. I have these in a drawer and love that I can pull one out when I need it, and I love that these sheets are unbleached.
• Food processor. This Hamilton Beach food processor has been so handy to have and has been a power house. It can chop, puree, shred, slice, and crinkle cut.
• Electric hand mixer. I have had this hand mixer for about 11 years now, and it is as good as when I first got it. The snap-in storage box is really handy and keeps things tidy.
• Lemon squeezer. This large capacity stainless steel citrus juicer is great because it’s easy to squeeze, and it fits large lemons and any size limes.
• Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
• Stainless steel mixing bowls. This set is awesome, because it has a non-slip bottom and lids for each bowl.

I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.