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

Instructions

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!

https://www.paleorunningmomma.com

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