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Chicken Pesto-Stuffed Sweet Potatoes

These chicken pesto-stuffed sweet potatoes are nourishing and easy-to-make. In fact, the entire combo is fantastic. But the secret of their amazing taste lies in using fresh basil and baby spinach!
These chicken pesto-stuffed sweet potatoes are nourishing and easy-to-make. In fact, the entire combo is fantastic. But the secret of their amazing taste lies in using fresh basil and baby spinach!

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Ingredients

2 sweet potatoes
1 tablespoon coconut oil
sea salt
½ cup fresh basil leaves
1 cup baby spinach
2 garlic cloves
1 tablespoon nutritional yeast
2 tablespoons of lemon juice
cup walnut
2 tablespoons of olive oil
7 ounces of cooked chicken breast, shredded
½ red onion, diced

Ingredients

Steps

1
Done

Preheat the oven to 400˚F/200˚C. Use a fork to prick the sweet potatoes. Coat them with a bit of coconut oil and sprinkle sea salt all over. Place them on a baking dish and roast for about 50 minutes or until soft inside.

2
Done

Meanwhile, make the pesto. Add the fresh basil, baby spinach, garlic, nutritional yeast, lemon juice, walnuts, a pinch of sea salt, and olive oil in a blender or food processor. Blend on high speed until a paste forms, scraping sides as needed.

3
Done

Add the shredded chicken breast to a bowl. Pour the pesto over it and stir to combine them.

4
Done

Once the potatoes are ready, cut each one lengthwise and top generously with the chicken pesto mixture. Sprinkle diced red onion on top.

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Nutritional Chart

637 kcal
Calories
38 g
Protein
40 g
Fat
35 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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