Chicken Pesto Stuffed Sweet Potatoes
raw shelled walnuts
fresh basil leaves
kale, or other leafy greens
light olive oil
fresh lemon juice
or to taste
cooked shredded chicken breast
or about 1 lb uncooked
medium sweet potatoes
Coconut oil and salt for baking
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.
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.
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.