Stuffed Sweet Potatoes with Pesto Chicken

Add these delicious and nutritous stuffed sweet potatoes to your week. Packed with vitamins and protein, they are sure to leave you satisfied and energized. This potato recipe is gluten-free and dairy-free. They are also a great way to use up some leftover chicken and sweet potatoes that may be hiding out in your fridge!

MEAL PREP TIP: Double or triple the recipe and store the extras in the freezer! Wrap each stuffed baked potato in plastic wrap or foil. You can thaw one (or more) when you need them for a quick meal next week.

Be sure to share with me when you make these sweet potatoes – tag me on IG @melharrisnutrition!

Need some more meal and snack inspo?! Check out my other recipes here and follow along on IG!

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Pesto Chicken Stuffed Sweet Potatoes

Author: Mel Harris

Ingredients

Scale

1/4 cup Cashews⠀⠀⠀⠀⠀⠀⠀

4 Sweet Potato (small)⠀⠀⠀⠀⠀⠀⠀⠀⠀

8 oz Chicken Breast⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 cup Baby Spinach⠀⠀⠀⠀⠀⠀⠀⠀⠀

1/3 cup Basil Leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 Garlic (clove, minced)⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 tsp Extra Virgin Olive Oil⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 tsp Sea Salt⠀⠀⠀⠀⠀⠀⠀⠀⠀

1/4 cup Nutritional Yeast⠀⠀

Instructions

1. Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the potatoes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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2. Preheat the oven to 400ºF (204ºC). Place the sweet potatoes and chicken on a baking sheet. Cook for 40 to 45 minutes, or until cooked through.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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3. While the potatoes and chicken cook, make your pesto. Drain the cashews and place them into a blender or food processor along with the spinach, basil, garlic, olive oil, sea salt and nutritional yeast. Blend until smooth.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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4. Once the chicken and sweet potatoes are cooked through, remove from the oven and place the chicken into a small bowl. With two forks, shred the chicken until completely pulled. Add the pesto to the chicken and mix together until evenly combined.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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5. Stuff each sweet potato with the shredded chicken. Enjoy!