Chicken Pesto-Stuffed Sweet Potatoes

  • Difficulty: Medium
  • one hour
  • 2 servings

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

Ingredients Needed for Chicken Pesto-Stuffed Sweet Potatoes

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
⅓ cup walnuts
2 tablespoons of olive oil
7 ounces of cooked chicken breast, shredded
½ red onion, diced

How to Cook Chicken Pesto-Stuffed Sweet Potatoes

  1. 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. 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. Add the shredded chicken breast to a bowl. Pour the pesto over it and stir to combine them.
  4. 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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