I really do like to cook, but I also really don’t want to spend a lot of time on prep. Maybe you too? Here’s a simple, delicious recipe providing protein, fiber, and other nutrients we all need.
- This recipe is labeled “paleo” and “Whole 30”, but I am not endorsing either. I’ve found delicious recipes from lots of sources – and btw, neither of these are weight loss diets.
- This recipe makes quite a lot of stuffing. It should easily stuff the 6 sweet potatoes, and you can use the extra however you like.
Send me your recipes and I’ll include them in future issues!
Chicken Pesto Stuffed Sweet Potatoes
Chicken pesto made with walnuts, basil, and spinach from Paleo Running Mama.
- 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
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.
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.
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.