Editor’s Note: The following recipe was created and submitted by a Skinny Mom Resident Mom. The Resident Mom program gives a voice to our readers, allowing real moms across the world to contribute content to Skinny Mom. If you’re interested in becoming a Resident Mom, click here to apply.

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This recipe is quick, healthy and packed with flavor. In just 25 minutes you will have a meal that will impress both friends and taste buds. The green peppers are packed with vitamins C and B6, and the sweet potatoes are loaded with fiber, copper, magnesium and Vitamin A. Nutritious and delicious. Enjoy!

Resident Mom Recipe: Chicken & Sweet Potato Salad with Pesto Vinaigrette

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients

  • 1 lb skinless, boneless chicken breasts
  • 3 cups water
  • 1 ¾ tsp salt
  • 3 Tbsp pesto
  • 3 Tbsp cider vinegar
  • 2 sweet potatoes
  • 1 red bell pepper

Instructions

  1. In a medium saucepan, combine the chicken (in one layer), salt, and water to just cover.
  2. Bring to a low boil over high heat. Reduce to a simmer and cook until mostly cooked through but still pink in the center, about 3 to 5 minutes.
  3. Remove from the heat and let sit in the cooking water for 5 minutes.
  4. 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 half-inch cubes.
  5. Microwave the sweet potatoes on high power for 6 to 7 minutes, or until firm-tender. When cool enough to handle, peel and cut into half-inch cubes.
  6. In a small bowl, whisk together the pesto, vinegar and reserved cooking water.
  7. Clean the bell pepper and cut into cubes.
  8. In a large bowl, toss the chicken, sweet potatoes and bell pepper with the pesto dressing.
  9. Season to taste with salt and pepper. Let sit for a couple of minutes to absorb the dressing. Serve and enjoy!
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