Pesto Chicken Stuffed Sweet Potatoes #healthy #paleo

These pesto chicken stuffed sweet potatoes make the ideal simple and sound dinner for occupied weeknights. Prep the pesto chicken early to spare much additional time! A family most loved formula that you'll need to keep on the menu pivot each week! {Paleo, sans gluten, sans dairy and Whole 30}

On the off chance that you haven't had a go at stuffing things into your sweet potatoes, you are genuinely passing up a major opportunity. I in reality just barely discovered that you could stuff sweet potatoes with fun and delectable things like chicken, beans and stew this previous year, and since making this revelation, there's been NO turning back.

Before, my main method to devour sweet potatoes was to heat them as sweet potato fries, however at this point, to switch things up a bit, I want to stuff them with filling and scrumptious fixings!

These paleo, gluten-free and dairy-free pesto chicken stuffed sweet potatoes make the perfect easy and healthy meal for busy weeknights.

INGREDIENTS

• 6 medium sweet potatoes, washed and pierced with a fork
• Salt and pepper, to taste (optional)

PESTO CHICKEN :

• 3 cups shredded chicken (about 1 lb chicken breasts)
• 1 cup fresh packed basil
• 1 cup fresh packed baby spinach
• ½ cup unsalted cashews
• 3 garlic cloves
• ½ cup olive oil
• ¼ tsp salt
• ¼ tsp pepper

INSTRUCTIONS
PESTO CHICKEN :

1. Place chicken breasts into pot of rapidly boiling water for 20 minutes or until cooked and no longer pink inside. The water should be covering the chicken breasts by about an inch or so. Once chicken breasts are cooked through, place in a large bowl and shred using two forks.
2. Meanwhile place all ingredients for pesto in a food processor and blend until a paste like consistency is formed.
3. Mix pesto in with shredded chicken until evenly distributed. Serve in wraps, with rice on pizza or sweet potatoes!

PESTO CHICKEN STUFFED SWEET POTATOES :

1. Preheat oven to 400 degrees F. Pierce each sweet potato all over with a fork.
2. Spray baking sheet with cooking spray or line with parchment paper and place sweet potatoes on sheet. Bake for 50-60min until soft.
3. Meanwhile, prepare a batch of pesto chicken according to recipe directions.
4. Once the sweet potatoes are cooked, cut in half lengthwise and use a fork to slightly mash the inside of the potato, leaving the skin intact. Sprinkle with a dash of salt and pepper, if desired.
5. Top each potato half with pesto chicken and season to taste. Serve immediately.

Source : https://bit.ly/2Mrofc4