Sweet Potatoes Stuffed with Pesto Chicken

Prep Time: 5 minutes Cook Time: 1 hour Servings: 6

Ingredients

· 3 cups basil (fresh)

· 4 cloves garlic

· ⅓ cup raw pine nuts (or walnuts or cashews - just be sure to use “raw”)

· Juice of ½ lemon

· ⅔ cup extra virgin olive oil

· ¼ tsp black pepper

· ½ tsp salt + additional for baking sweet potatoes

· ~3 cups cooked shredded chicken breast (~1 lb raw)

· 4 large or 6 medium sweet potatoes

· 1 - 2 tbsp coconut oil

Instructions

Any method is fine to cook the chicken. Boiled or slow-cooker chicken tends to shred well. Lightly coat sweet potatoes in coconut oil and sprinkle with salt. Place on baking sheet. Bake at 400 degrees for 60-70 minutes (until soft). Pesto will require a blender or food processor. Add the nuts, garlic, basil leaves, spinach, olive oil, lemon juice, and salt. Blend on high until a paste forms. In a large bowl, mix together the shredded chicken and pesto. Cut sweet potatoes in half lengthwise and top with the chicken pesto.