Add that to a bowl of parmesan crusted sweet potatoes, crispy brussels, and warm chicken, and you’ve got yourself a real winner. Bonus points for offering deep nourishment, balanced macronutrients, and simple steps that make midweek meal time a breeze.
I hope you enjoy this one too! Feel free to double, triple, or more this recipe for a delicious family dinner.
protein pesto bowls
WHAT YOU NEED:
- 1 sweet potato, cubed
- Avocado oil spray or a couple drizzles of olive oil (Save 15% on Paleovalley’s olive oil)
- 1 teaspoon garlic powder
- 1-2 teaspoons sea salt
- sprinkle or two of parmesan
- 1 cup brussels, stemmed and halved
- 4+ ounces of warm shredded or baked chicken breast
- 1/4 cup of protein pesto
- extra parm for sprinkling
- extra sea salt (or flake salt) to taste
WHAT YOU DO:
Preheat the oven to 415 F and pull out a large baking sheet.
Spray cubed sweet potatoes with avocado oil or drizzle a little olive oil, sprinkle with a little garlic powder, sea salt, and parmesan, then toss to coat.
Spread the potatoes out with plenty of space on a sheet pan and bake for 20 minutes. Meanwhile, toss your brussels in a little oil, garlic powder, and sea salt.
Pull out the potatoes, give them a good stir/flip, add the brussels to the baking sheet, and roast for another 20-ish minutes until crispy and delicious.
While that bakes, cook up (or reheat) your chicken – I love reheating shredded chicken breast in a little broth or doing a quick cast iron sear on leftover grilled chicken.
Add the brussels, potatoes, and chicken to a bowl, sprinkle with extra parmesan, cover with pesto, add sea salt to taste, and ENJOY!
Let me know what you think. Happy nourishing!
♡ Laura
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