• 4servings
  • 30minutes
  • 292calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, E
MineralsNatrium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 pound skinless, boneless chicken breasts

  2. 1 3/4 teaspoon salt

  3. 3 tablespoons pesto

  4. 3 tablespoons cider vinegar

  5. 1 large (1 pound) sweet potato

  6. 1 red bell pepper , diced

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, combine the chicken (in one layer), salt, and water to just cover (about 3 cups). Bring to a low boil over high heat. Reduce to a simmer and cook until mostly cooked through but still pink in the center, 3 to 5 minutes. Remove from the heat and let sit in the cooking water for 5 minutes. Measure out and reserve 2 tablespoons of the cooking water. Transfer the chicken to a cutting board and when cool enough to handle, cut into 1/2-inch cubes.

  2. Meanwhile, microwave the sweet potato on high power for 6 to 7 minutes, or until firm- tender . When cool enough to handle, peel and cut into 1/2-inch cubes.

  3. In a small bowl, whisk together the pesto, vinegar, and reserved cooking water.

  4. In a large bowl, toss the chicken, sweet potato, and bell pepper with the pesto dressing. Season to taste with salt and pepper . Let sit for a couple of minutes to absorb the dressing.


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