Chicken and garlic stuffed sweet potato

 

These chicken and garlic stuffed sweet potatoes are very tasty, filling, and simple to make! A guhelian whole30 pesto sauce is blended with shredded chicken and paired perfectly on perfectly grilled sweet potatoes. Nice to be prepared in advance, the leftovers are well preserved!

1. Author: michelle rosen
2. Preparation time: 5 minutes
3. Cooking time: 1 hour
4. Total time: 1 hour 5 minutes
5. Classes: dinner, lunch
6. Cuisine: Ancient, Whole30
7. Serving size: 6

 

Ingredients

1. 1 Cup raw walnuts
2. 4-5 Cloves garlic
   
3. 3 Cups fresh basil leaves
4. 2 Cups fresh spinach kale, or other leafy greens
5. 2/3 Cup light olive oil
6.  1/2-2 tablespoons fresh lemon juice
7. 2 Tablespoons nutritional yeast
8. 3/4 Teaspoon sea salt or taste
9. 3 Cups cooked shredded chicken breast or about 1 pound of uncooked chicken breast
10. 6 Medium sweet potatoes
11. bake with coconut oil and salt

Directions

• Baked potatoes: preheat the oven to 400 degrees. coat the sweet potatoes with a little coconut oil and sprinkle with sea salt. place on a baking sheet lined with parchment and bake for 60-70 minutes until tender.
• At the same time, make pesto sauce. mix walnuts, garlic, basil leaves, spinach, olive oil, lemon juice, nutritional yeast and salt in a blender or food processor. stir at high speed until a paste is formed and scrape off the sides as needed.
• Put the shredded chicken and all the pesto in a large bowl. when the potatoes are ready, cut each potato longitudinally and sprinkle chicken and pesto on top. you can eat as is or go back to the oven to heat up for a few minutes. enjoy!

 

nourishment

Calories: 573kcal Carbohydrates: 31 g Protein: 22 g Fat: 41 g Saturated Fat: 5 g Cholesterol: 54 mg Sodium: 567 mg Potassium: 836 mg Fiber: 6 g Sugar: 6 g Vitamin A: 20035IU Vitamin C: 10.4 mg Calcium: 101 mg Iron: 2.6 mg