Ingredients Needed for Chicken Pesto-Stuffed Sweet Potatoes
2 sweet potatoes
1 tablespoon coconut oil
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
- 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.
- 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.
- Add the shredded chicken breast to a bowl. Pour the pesto over it and stir to combine them.
- Once the potatoes are ready, cut each one lengthwise and top generously with the chicken pesto mixture. Sprinkle diced red onion on top.