Mini Sweet Potato Chicken Pesto Pizza

LEVEL

EASY

TIME

10 MIN

SERVES

4

NUTRITION

CALORIES
265
FAT
14g
PROTEIN
21g
CARBS
15g
INGREDIENTS
2 large sweet potatoes

1/3 cup (60g) basil (green) pesto

1/2 cup (55g) mozzarella, grated

1 tbsp. olive oil

7 oz. (200g) cooked chicken breast

salt and pepper

 

INSTRUCTIONS

Step 1

Preheat the oven to 375 F (190 C) and line a large baking tray with baking paper or foil.

Step 2

Slice the sweet potatoes lengthwise (1/4 inch thick) and rub with olive oil, then season with salt and pepper.

Step 3

Place the sweet potato slices on the baking tray and cook in the oven for 10 minutes.

Step 4

Remove from the oven, flip and top each slice with pesto, chicken and mozzarella cheese.

Step 5

Return the tray to the oven and bake for a further 10 minutes or until the cheese has melted.

Step 6

Remove from the oven and garnish with basil leaves. Serve immediately.

QUICK TIPS

Sweet potatoes can be cooked earlier that day or up to three days prior.

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