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Slices of sweet potato chicken pesto toast on a wood cutting board with pieces of basil scattered around.

Chicken Pesto Sweet Potato Toast (Paleo, Whole30, GF, DF, Nut free option, Soy free, Egg free)

(Paleo, Whole30, GF, DF, Nut free option, Soy free, Egg free)
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Servings 4

Ingredients
  

  • 2 medium white sweet potato sliced into wide toast pieces
  • extra virgin olive oil for coating the sweet potatoes
  • sea salt enough to sprinkle on the sweet potatoes
  • 1½ lbs shredded chicken cooked
  • 2 cups pesto homemade or store bought

Instructions
 

  • Preheat your oven to 450F (232C) and line a baking sheet with parchment paper.
  • Slice your sweet potato into wide slices about 1/4" thick and lightly coat each side with extra virgin olive oil. Give each slice a sprinkle of sea salt as well.
  • Lay the sweet potato slices on your parchment lined pan, making sure there is space between each slice, and roast in the oven for 20-25 minutes. They're done when they're fork tender and are starting to brown.
  • While the sweet potatoes are roasting, mix together your shredded chicken and pesto in a mixing bowl.
  • When the sweet potatoes are done, remove them from the oven and spread a generous serving of the pesto chicken mix on each slice.