Pesto Chicken Stuffed Sweet Potato
Equipment
- Oven
- Air Fryer optional
Ingredients
- 1 cup spinach-basil pesto
- 6 sweet potatoes medium-sized
- 3/4 tsp tsp sea salt
- 1 TBSP olive oil per sweet potato
- 3 cups cooked chicken breast shredded
Instructions
- Preheat the oven to 400 degrees. Coat the sweet potatoes with a bit of olive oil and sprinkle sea salt on top. Prick the sweet potatoes with a fork, then place on a parchment-lined baking sheet and bake for 60-70 mins, until soft. Using an air-fryer for your sweet potatoes at 400 for 1 hour also works well.
- For the chicken, one can either roast 2 chicken breasts at 400 degrees, seasoned with salt, pepper, and olive oil for roughly 20-25 minutes. OR one can purchase a rotisserie chicken and shred the meat. An easy method for shredding chicken is to cut it into smaller pieces, add it to a mixer with the whip attachment, and have it shred into the perfect size.
- Meanwhile, make the pesto following the recipe for the spinach-basil pesto linked in the ingredients section.
- Combine the 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. To warm the chicken, if cold, pop the stuffed sweet potatoes back in the oven for 10 minutes.
Nutrition
Calories: 490kcal | Carbohydrates: 49g | Protein: 27g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 63mg | Sodium: 853mg | Fiber: 7g | Sugar: 11g
