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Chicken Pesto Stuffed Sweet Potatoes

Chicken Pesto Stuffed Sweet Potatoes
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Soft, roasted sweet potatoes stuffed with shredded chicken coated in fresh, homemade basil pesto. It’s healthy, satisfying, and bursting with flavor. Plus, it’s paleo and Whole30-friendly and naturally gluten-free. Perfect for a cozy dinner or meal prep win!

Ingredients

Scale

For the Sweet Potatoes

  • 6 medium sweet potatoes
  • 1–2 tablespoons coconut oil (or olive oil)
  • A pinch of sea salt

For the Pesto

  • 1 cup walnuts (or swap for almonds, pine nuts, or sunflower seeds)
  • 4–5 garlic cloves
  • 3 cups fresh basil
  • 2 cups spinach or kale (optional, for extra greens)
  • 2/3 cup olive oil
  • 1½–2 tablespoons fresh lemon juice
  • 2 tablespoons nutritional yeast (optional, for a cheesy vibe)
  • ¾ teaspoon sea salt (adjust to your taste)

For the Chicken

  • 3 cups shredded, cooked chicken breast (about 1 lb uncooked)

Instructions

Step 1: Roast the Sweet Potatoes

Start by preheating your oven to 400°F (200°C). Rinse and dry the sweet potatoes, then rub them with a little coconut or olive oil. Sprinkle with sea salt and poke a few holes in each potato using a fork (this keeps them from bursting in the oven). Place the potatoes on a baking sheet lined with parchment paper and roast for 60–70 minutes, or until they’re super tender when you pierce them with a knife.

Short on time? Microwave the potatoes for 8–10 minutes to soften them up, then finish in the oven for that roasted flavor.

Step 2: Whip Up the Pesto

While the potatoes are roasting, it’s pesto time! Grab your blender or food processor and toss in the walnuts, garlic, basil, spinach or kale (if using), olive oil, lemon juice, nutritional yeast (if you like), and a pinch of sea salt. Blend until smooth and creamy.

If the pesto seems too thick, drizzle in a bit more olive oil or water until you get the consistency you like. Taste and adjust the salt or lemon to your liking.

Pro Tip: Keep blending time short—over-blending can warm up the pesto, muting its fresh, vibrant flavor.

Step 3: Prep the Chicken Mixture

If you’re starting with raw chicken, boil it in salted water for 10–15 minutes until cooked through (165°F internal temp). Let it cool slightly, then shred it with two forks or a hand mixer (way faster than you think!).

In a mixing bowl, combine the shredded chicken with your fresh pesto. Stir everything until the chicken is well-coated in that gorgeous green sauce.

Step 4: Assemble & Serve

By now, your sweet potatoes should be done. Let them cool for a few minutes so they’re easier to handle. Slice each potato lengthwise down the middle, but don’t cut all the way through—leave a hinge so they hold together. Use a fork to gently mash the insides a bit, making room for the chicken filling.

Scoop a generous amount of the pesto-coated chicken into each potato. Pack it in for all the flavor! Serve them immediately or pop them back in the oven for 5 minutes to heat through for an extra cozy meal.

Notes

Helpful Tips

  • Vegan? Swap the chicken for chickpeas, tofu, or roasted veggies.
  • Nut-Free? Use sunflower seeds or pepitas in the pesto.
  • Love a Spicy Kick? Add red pepper flakes to the pesto for some heat.
  • Time-Saving Hack: Use rotisserie chicken or pre-cooked shredded chicken.

Serving Ideas

Pair these stuffed sweet potatoes with:

  • A crisp green salad for a lighter meal
  • Roasted veggies for extra comfort food vibes
  • A drizzle of balsamic glaze or a sprinkle of toasted nuts for presentation

Leftovers & Storage

  • Fridge: Store stuffed potatoes in an airtight container for up to 3 days.
  • Freezer: Wrap each stuffed potato in foil and freeze for up to 3 months. (Thaw before reheating!)
  • Reheat: Pop them in the microwave for 2–3 minutes, or bake at 350°F for about 10 minutes to get that fresh-from-the-oven texture.

Find it online: https://paleo.recipes/chicken-pesto-stuffed-sweet-potatoes/