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Chicken Pesto Stuffed Sweet Potatoes {Paleo, Whole30} Recipe

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4 from 82 reviews

Delicious and nutritious Chicken Pesto Stuffed Sweet Potatoes featuring a vibrant homemade walnut and basil pesto, tender shredded chicken, and soft baked sweet potatoes. This Paleo and Whole30-friendly recipe offers a perfect balance of flavors and wholesome ingredients for a satisfying meal.

  • Total Time: 80 minutes
  • Yield: 6 servings

Ingredients

Pesto Ingredients

  • 1 cup raw shelled walnuts
  • 4-5 cloves garlic
  • 3 cups fresh basil leaves
  • 2 cups fresh spinach, kale, or other leafy greens
  • 2/3 cup light olive oil
  • 1 1/2-2 Tbsp fresh lemon juice
  • 2 Tbsp nutritional yeast
  • 3/4 tsp sea salt or to taste

Main Ingredients

  • 3 cups cooked shredded chicken breast or about 1 lb uncooked
  • 6 medium sweet potatoes
  • Coconut oil and additional sea salt for baking

Instructions

  1. Bake Potatoes: Preheat your oven to 400°F (200°C). Lightly coat the sweet potatoes with coconut oil and sprinkle sea salt all over. Place them on a parchment-lined baking sheet and bake for 60-70 minutes or until they become tender when pierced with a fork.
  2. Prepare the Pesto: While the potatoes bake, combine the walnuts, garlic cloves, basil leaves, spinach (or kale), olive oil, fresh lemon juice, nutritional yeast, and sea salt in a blender or food processor. Blend on high speed until a smooth paste forms, pausing to scrape down the sides as needed to ensure even blending.
  3. Combine Chicken and Pesto: In a large bowl, mix the cooked shredded chicken thoroughly with the prepared pesto, ensuring the chicken is evenly coated.
  4. Stuff the Potatoes: Once the sweet potatoes are baked and soft, carefully cut each one lengthwise down the middle. Spoon a generous amount of the chicken pesto mixture on top of each potato.
  5. Optional Final Heating: You may serve the stuffed sweet potatoes immediately or place them back in the oven for a few minutes to warm the filling through before serving. Enjoy your wholesome meal!

Notes

  • You can swap spinach with kale or any other leafy greens according to preference.
  • Using nutritional yeast keeps the pesto dairy-free while adding a cheesy flavor.
  • The recipe is Paleo and Whole30 compliant by using wholesome, unprocessed ingredients and no dairy.
  • To save time, cook and shred chicken breast ahead or use pre-cooked rotisserie chicken.
  • For extra flavor, garnish with fresh basil leaves or a squeeze of lemon juice before serving.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Paleo

Find it online: https://flavorhug.com/chicken-pesto-stuffed-sweet-potatoes-paleo-whole30-recipe/