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Chicken-Sweet Potato Saute with Flaxseed Pesto Two Stars

Get Ready

Servings: Serves 8

Cook Time: 30 minutes

Prep Time: 15 minutes


1/4 cup flax seeds
2 tablespoons Fresh lemon juice
2 each Garlic cloves, chopped
1/4 teaspoon salt, or to taste
1 1/2 cups fresh basil, packed
1 tablespoon Fresh rosemary or 1 tsp. dried
1/3 cup walnuts
1/4 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
1/4 teaspoon Crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
1 handful Walnuts halves (optional garnish)
1 handful rosemary sprigs (optional garnish)


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

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 370 kcal (18%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (24%)
Saturated Fat 3 g (12%)
Cholesterol 70 mg (23%)
Sodium 270 mg (11%)
Total Carbohydrates 26 g (8%)
Dietary Fiber 5 g (20%)
Protein 32 g (53%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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