Pesto Chicken Stuffed Sweet Potatoes

A few months ago, I posted my Cashew Pesto Chicken recipe and promised a couple of follow-up posts on how I actually like to use this chicken for weekly meal prepping.
The first recipe that I posted using this chicken was for this Pesto Chicken Pizza, which is one of my favourite meals for busy weeknights. It’s so easy and if you’re a fan of thin crust crispy pizza, this recipe is for you!

Now let me just say, if you haven’t tried stuffing things into your sweet potatoes, you are seriously missing out.

I actually only just found out that you could stuff sweet potatoes with fun and delicious things like chicken, beans and chili this past year, and since making this discovery, there’s been NO turning back.

In the past, my number one way to consume sweet potatoes was to bake them as sweet potato fries, but now, to switch things up a bit, I love to stuff them with filling and delicious toppings!

Pesto Chicken Stuffed Sweet Potatoes
Can’t stop eating this!! Delicious!

Cook Time 15 minutes

Ingredients

Meal

•     1 pound skinless chicken breast
•     salt and pepper to taste, for chicken
•     2 whole sweet potatoes medium size
•     2 tsp olive oil for cooking

Pesto

•     1 clove garlic
•     1 large handful fresh basil leaves about 2 heaping cups
•     1/4 cup walnuts
•     1/2 cup olive oil

Instructions

1. First, prep the pesto. Add basil, 1/3 cup olive oil, walnuts, garlic, and salt & pepper to a blender. Blend until smooth. Set aside.
2. Individually wrap sweet potatoes tightly with plastic wrap. It should completely cover the sweet potato for steaming. Place both sweet potatoes in the microwave for 6 minutes or until soft.
3. While potatoes are cooking, heat olive oil on medium heat in a large stove-top pan. Season chicken with salt and pepper. Cook chicken until done, about 8-10 minutes each side. Let chicken rest.
4. Remove potatoes from microwave and let cool before handling. Remove plastic wrap.
5. While potatoes cool, shred chicken with forks. Mix in pesto.
6. To assemble, slice sweet potatoes longways. Cut about 3/4 through the sweet potato. Do not cut totally in half. Place chicken inside the sweet potato. Mangia!
7. Save extra pesto in an airtight glass container. It may brown on top due to the air discoloring the basil - but no fear, it's still perfectly fine.

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