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Sweet Potato Pesto Chicken Skillet

Sweet Potato Pesto Chicken Skillet is the easiest recipe you can prepare for dinner and it's low-carb, gluten-free and one-pan, which is great to clean up! 
Course Main Course
Cuisine American
Keyword dinner, fall, gluten-free, one-pan, paleo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 368kcal

Ingredients

Instructions

  • On a plastic board, cut the chicken into small pieces and season with salt and pepper.
  • Heat 1 tablespoon of olive oil in a cast iron skillet.
  • Add the chicken and cook for a few minutes (it’s about 5-7 minutes) or until cook through. Don’t forget to stir well.
  • Remove chicken from the skillet and place in a bowl.
  • Add pesto into the bowl and mix well to combine. Set aside.
  • In the same skillet addonions and cook turn translucent. Add garlic and cook for 30 seconds.
  • Add sweet potato and chicken broth. Cook for about 7 minutes or until the sweet potato is tender.
  • Add mozzarella cheese and put the lid on the skillet for 2 minutes or until the cheese is melted.
  • Remove the skillet from the heat and garnish with green onions.

Notes

  • If you do not plan on peeling the sweet potatoes, you must scrub the sweet potatoes thoroughly. You can just peel it to make things easier. 
  • Make sure to dice the sweet potatoes uniformly, so they cook evenly. Make sure they're small, too, so they cook through. 
  • Use low sodium chicken broth when possible to control the salt levels in the dish.
  • To store: Store the sweet potato pesto chicken in the fridge for up to 4 days.
  • To reheat: Reheat the dish in the microwave until heated through.
  • To freeze: Freeze for up to 3 months in a freezer-safe bag or container.

Nutrition

Serving: 1/4 | Calories: 368kcal | Carbohydrates: 34.6g | Protein: 26.3g | Fat: 14.4g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 381mg | Fiber: 5.5g | Sugar: 10.9g