Dinner
Pesto Chicken Stuffed Sweet Potatoes
The perfect simple dinner- flavored with pesto that can be stored in the fridge or freezer. These are gut friendly and packed with protein and healthy carbs.
Pesto Chicken Stuffed Sweet Potatoes
The perfect simple dinner- flavored with pesto that can be stored in the fridge or freezer. These are gut friendly and packed with protein and healthy carbs.
Ingredients
- 2 medium sweet potatoes
- 2 boneless, skinless chicken breasts
- 1 serving of homemade pesto (see my make-ahead recipe in a previous reel….i also have the recipe below)
- Salt and pepper, to taste
- 1 head broccoli
My pesto recipe
- 2 cups basil leaves
- 1/4 Parmesan (skip for DF/Paleo)
- 1/4 cup pine nuts
- 2 cloves garlic peeled and quartered
- 1/3 quality olive oil (or whatever amount gives you desired consistency)
- Salt and pepper to taste
Instructions
- Combine all pesto ingredients in a food processor and run on high until combined. Add more oil until desired consistency is met. Store in glass containers. The pesto can be frozen to last even longer! I like to triple or quadruple the batch to always have on hand!
- Preheat your oven to 400°F (200°C).
- Poke each sweet potato a few times with a fork. Place on a baking sheet and bake for 1 hour, or until fork-tender. (Cut them in half you want them to bake faster- they’ll be done in more like 45 min)
- Season chicken breasts with salt and pepper. Place in a baking dish and bake for 25–30 minutes, or until fully cooked and juices run clear.
- Shred the chicken using two forks, then mix it with your prepared pesto.
- Slice sweet potatoes in half and lightly mash the flesh with a fork. Top each with a generous scoop of the pesto chicken.
- serve with a side of steamed broccoli