Chicken-Sweet Potato Saute with Flaxseed Pesto
Nutrition
Calories: 370 kcalCarbohydrates: 26 gProtein: 32 gFat: 16 gSaturated Fat: 2.5 gCholesterol: 70 mgSodium: 270 mgFiber: 5 g
Ingredients
- ¼ cup flax seeds
- 2 tablespoons Fresh lemon juice
- 2 each Garlic cloves chopped
- ¼ teaspoon salt or to taste
- 1 ½ cups fresh basil packed
- 1 tablespoon Fresh rosemary or 1 tsp. dried
- 1/3 cup walnuts
- ¼ cup Parmesan cheese grated
- 5 tablespoons extra-virgin olive oil divided
- 2 lbs sweet potatoes about 2 medium, cut into 1/2-inch cubes
- 1 teaspoon dried thyme
- 2 lbs boneless skinless chicken breast thinly sliced
- ¼ teaspoon Crushed red pepper flakes
- ¼ teaspoon freshly ground black pepper
- 1 handful Walnuts halves optional garnish
- 1 handful rosemary sprigs optional garnish
Instructions
- 1. Make pesto. Add flaxseeds, lemon juice, garlic, and salt to a blender or food processor and puree until flaxseeds are ground. It may take a little while, but make sure seeds are broken up. Add basil, rosemary, walnuts, and Parmesan and pulse several times until the herbs are chopped. With the machine running, pour 4 tablespoons of the olive oil through the feed tube until the mixture is well combined but still slightly chunky. Set pesto aside.
- 2. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Saute sweet potatoes with thyme until browned and tender, about 15 to 20 minutes. Transfer to a bowl and tent with foil.
- 3. Return pan to heat and add chicken, red pepper flakes, and black pepper. Saute until chicken is cooked through, about 8 minutes. Return sweet potatoes to skillet and stir in the reserved pesto. Cook until heated through, about 2 minutes. Garnish with walnut halves and rosemary springs if desired, and serve warm.
- Source: Hannaford fresh Magazine, March - April 2012