These chicken pesto stuffed sweet potatoes are seriously tasty, filling and easy to make! A paleo and Whole30 compliant pesto is mixed with shredded chicken and tops perfectly baked sweet potatoes. Great to make ahead of time and the leftovers save well! Healthy Meals | Healthy Breakfast | Healthy | Healthy Recipes | Healthy Snacks | Healthy Food
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Yield: 2 Servings
Ingredients: 3 cups fresh basil leaves 2 cups fresh spinach kale, or other leafy greens 2/3 cup light olive oil 1 1/2-2 Tbsp fresh lemon juice 2 Tbsp nutritional yeast Check below.
Instructions:
First step, Bake Potatoes: Preheat your oven to 400 degrees. Coat sweet potatoes with a bit of coconut oil and sprinkle sea salt all over. Place on a parchment lined baking sheet and bake 60-70 mins until soft.
Step two, Meanwhile, make the pesto. Combine walnuts, garlic, basil leaves, spinach, olive oil, lemon juice, nutritional yeast, and salt in a blender or food processor. Blend on high speed until a paste forms, scraping sides as needed.
And then, Combine shredded chicken and all the pesto in a large bowl. Once potatoes are ready, cut each one lengthwise and top generously with chicken pesto mixture. You can serve as is or return to oven for a few minutes to heat through. Enjoy!
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