Sweet Potato Chicken Pesto Pizza

Whether you are looking for a quick snack or a delicious lunch this recipe hits the spot! These also make a great healthy appetizer for your next get-together.

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SWEET POTATO CHICKEN PESTO PIZZA


  • Total Time: 30 minutes

Ingredients

Units Scale
  • 2 large sweet potatoes
  • 1/3 cup basil (green) pesto
  • 1/2 cup mozzarella, grated
  • 1 tbsp olive oil
  • 7 oz cooked chicken breast
  • Salt & Pepper

Instructions

  1. Preheat the oven to 375°F (190°C) and line a large baking tray with baking paper or foil.
  2. Slice the sweet potatoes lengthwise (¼ inch thick) and rub with olive oil, then season with salt and pepper.
  3. Place the sweet potato slices on the baking tray and cook in the oven for 10 minutes. Remove from the oven, flip and top each slice with pesto, chicken and mozzarella cheese.
  4. Return the tray to the oven and bake for a further 10 minutes or until the cheese has melted. Remove from the oven and garnish with basil leaves. Serve immediately. 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Nutrition

  • Calories: 265
  • Fat: 14
  • Carbohydrates: 15
  • Fiber: 2
  • Protein: 21

Jen P

Hi! I'm Jen, and I love teaching others how to live a toxic-free life. It's time to ditch those chemicals and get back to better wellness.

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Vanilla Peach Muffins


  • Total Time: 35 minutes

Ingredients

Units Scale
  • 1 medium peach (chopped)

Dry Ingredients:

  • 1 1/2 cups 140g ground almonds
  • 2 1/2 tbsp. coconut flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

Wet ingredients:

  • 2 eggs ( beaten)
  • 4 tbsp. honey
  • 2 tbsp. coconut oil (melted)
  • 2 tsp. vanilla extract

Instructions

  1. Preheat the oven to 350°F (180°C). Line a muffin tin with paper muffin liners or use silicone muffin cases.
  2. In a large bowl, mix together the dry ingredients, and in a separate bowl, mix together the wet ingredients.
  3. Fold the wet ingredients into the dry ingredients and mix with a spatula until well combined. Add in the chopped peach and mix again.
  4. Evenly distribute the mixture between the 12 muffin cases. Place in the oven and bake for 20-25 minutes until golden and an inserted toothpick comes out clean.
  5. Remove the muffins from the oven and place on a wire cooling rack for 10 minutes before removing from the liner.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Nutrition

  • Fat: 10
  • Carbohydrates: 10
  • Fiber: 2
  • Protein: 4
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