Description
This Chicken Pesto Stuffed Sweet Potatoes recipe is a wholesome and flavorful Paleo and Whole30-approved dish. It features tender baked sweet potatoes filled with a vibrant homemade walnut basil pesto mixed with shredded chicken breast. Perfect for a nutritious, satisfying meal that blends savory, fresh, and hearty elements.
Ingredients
Pesto Ingredients
- 1 cup raw shelled walnuts
- 4-5 cloves garlic
- 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
- 3/4 tsp sea salt or to taste
Main Ingredients
- 3 cups cooked shredded chicken breast (about 1 lb uncooked)
- 6 medium sweet potatoes
- Coconut oil for coating
- Sea salt for sprinkling
Instructions
- Bake Potatoes: Preheat your oven to 400°F (204°C). Lightly coat each sweet potato with coconut oil and sprinkle sea salt evenly over them. Place the potatoes on a parchment-lined baking sheet and bake for 60-70 minutes until they are soft and easily pierced with a fork.
- Prepare Pesto: While the potatoes bake, place walnuts, garlic cloves, fresh basil leaves, spinach (or kale/other greens), olive oil, fresh lemon juice, nutritional yeast, and sea salt into a blender or food processor. Blend on high speed until the ingredients form a smooth, thick paste, scraping down the sides as necessary to ensure even blending.
- Combine Chicken and Pesto: In a large bowl, mix the cooked shredded chicken breast with the freshly made pesto until the chicken is well coated and evenly combined.
- Stuff Sweet Potatoes: Once the sweet potatoes are done cooking and have cooled slightly, cut each lengthwise down the center, creating an opening for the filling. Generously spoon the chicken pesto mixture into each potato.
- Optional Reheat: You can serve the stuffed sweet potatoes immediately, or for a warm, comforting meal, return the stuffed potatoes to the oven for 5-10 minutes to heat through before serving. Enjoy your nutritious and delicious meal!
Notes
- For a nuttier pesto flavor, lightly toast the walnuts before blending.
- Adjust lemon juice and salt to taste for best flavor balance.
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Ensure sweet potatoes are fully softened by testing with a fork before stuffing.
- This recipe is Paleo and Whole30 compliant, making it perfect for clean eating.
