Hello friends~
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.
Two notes:
- 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!
Onward~
Polli
Chicken Pesto Stuffed Sweet Potatoes
Chicken pesto made with walnuts, basil, and spinach from Paleo Running Mama.
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
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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.
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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.
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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!
