Easy Pesto Chicken Stuffed Sweet Potato

As the summer comes to an end, my hankering for root veggies begins. Sweet potatoes are my favorite because I have a neat hack to cook them. In a microwave. That’s right. What would be 30+ minutes in the oven becomes 6 minutes in the microwave. If you are a new reader to my blog you know I always love to cut corners when possible. Believe it or not I’m just like you – very busy without a lot of time to cook. The last thing I want to do when I get home from work is cook dinner. That’s why this recipe is perfect. While the sweet potato is microwaving, the chicken is on the stove. Then you stuff ’em and you’re done!
I also like to meal prep this recipe by doubling it. After cooking I portion my meals by cutting each potato in half and adding another veggie or snack to my packed lunch. Adding a different vegetable helps switch up the meal a bit. So you don’t feel like you’re eating the same lunch everyday. Although for this recipe…I don’t mind! The chicken won’t dry out if you use organic or free range chicken. I find it’s always juicer. That way it doesn’t dry out by your third lunch meal.

Easy  Pesto Chicken Stuffed Sweet Potato

Prep Time: 5 minutes   
Cook Time: 1 hour   
Total Time: 1 hour 5 minutes   

Ingredients

•     1 cup raw shelled walnuts
•     2 cups fresh spinach kale, or other leafy greens
•     3 cups fresh basil leaves
•     4-5 cloves garlic
•     2 Tbsp nutritional yeast
•     1 1/2-2 Tbsp fresh lemon juice
•     2/3 cup light olive oil
•     6 medium sweet potatoes
•     3 cups cooked shredded chicken breast or about 1 lb uncooked
•     3/4 tsp sea salt or to taste
•     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!

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