Chicken Pesto Stuffed Sweet Potatoes

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Sweet potato

  Raw, unprepared

  6 sweetpotato, 5" long or 780g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Walnuts

  Nuts, english

  1 cup shelled (50 halves) or 100g

• Garlic

  Raw

  4 clove or 12g

• Basil

  Fresh

  3 cup leaves, whole or 72g

• Spinach

  Raw

  2 cup or 60g

• Olive oil

  Salad or cooking

  ⅔ cup or 144g

• Lemon juice

  Raw

  2 tbsp or 30g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

Directions

1. Preheat the oven to 400°F. Coat sweet potatoes with a bit of olive oil and sprinkle with sea salt. Place on a parchment-lined baking sheet and bake for 60-70 minutes until soft.
2. Season raw chicken breasts with olive oil, salt, and pepper. Add to the baking sheet when the potatoes have about 25 minutes left. Bake until an internal temperature of 165°F is reached.
3. Meanwhile, make the pesto by combining 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.
4. Shred the cooked chicken breasts and combine with the pesto in a large bowl.
5. Cut each sweet potato lengthwise and top generously with the chicken pesto mixture. Serve and enjoy!