Chicken Pesto Stuffed Sweet Potatoes #paleo #whole30

Chicken Pesto Stuffed Sweet Potatoes #paleo #whole30

Pesto. I am a complete pesto darling yet don't make it about enough! I accept the issue is the basil – I easily forget to purchase basil! Everything else is almost continually hanging out some place in my kitchen, yet the basil, and truly, we clearly NEED that basil!

I utilized chicken that was at that point cooked for this formula, however on the off chance that you don't have any pre-cooked chicken, I prescribe utilizing 1 lb of boneless skinless chicken bosoms and preparing at 400 with a little olive oil and ocean salt. This takes pretty much 20 mins and you can prepare it nearby your sweet potatoes in the event that you have to. All things considered, you can cook your chicken anyway you need and it won't influence the last kind of the formula by any stretch of the imagination.

One note – this formula makes a ton of filling once you join the chicken and all the pesto! It ought to effortlessly stuff 6 sweet potatoes if not more – you can spare the remains and reuse anyway you like. The chicken pesto blend ought to be fine kept in the ice chest in a compartment for as long as 4 days.

Probably the best piece of this supper is that you can make both the sweet potatoes and chicken pesto blend early and just warm and serve for a very fast weeknight supper! The remains additionally taste incredible, so it's an ideal take-to-work lunch also.

Also try our recipe Chicken and Broccoli Stuffed Spaghetti Squash

Chicken Pesto Stuffed Sweet Potatoes #paleo #whole30

These chicken pesto stuffed sweet potatoes are truly delectable, filling and simple to make! A paleo and Whole30 agreeable pesto is blended with destroyed chicken and tops splendidly prepared sweet potatoes.


  • 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
  • 3 cups cooked shredded chicken breast or about 1 lb uncooked
  • 6 medium sweet potatoes
  • Coconut oil and salt for baking


  1. 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.
  2. 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.
  3. 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!

Read more our recipe : Thai Peanut Coconut Cauliflower Chickpea Curry

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