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2.04.18

Chicken Pesto Stuffed Sweet Potatoes {Paleo, Whole30}

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Whole 30 Egg Free No Added Sugar

These chicken pesto stuffed sweet potatoes are seriously tasty, filling and easy to make!  A paleo and Whole30 compliant pesto is mixed with shredded chicken and tops perfectly baked sweet potatoes.  Great to make ahead of time and the leftovers save well!

These chicken pesto stuffed sweet potatoes are seriously tasty, filling and easy to make!  A paleo and Whole30 compliant pesto is mixed with shredded chicken and tops perfectly baked sweet potatoes.  Great to make ahead of time and the leftovers save well!

Pesto.  I am a total pesto lover but don’t make it nearly enough!  I believe the problem is the basil – I never remember to buy basil!

Everything else is nearly always hanging out somewhere in my kitchen, but the basil, and yes, we obviously NEED that basil!

Maybe if I had it permanently printed on my shopping list this wouldn’t be an issue, and I’d be able to make my favorite pesto whenever the mood struck…

Because holy yum – it’s good stuff!  And whether you’re using it as a a topping or dip for veggies or potatoes, baking it with chicken <—-favorite right there, tossing it with spaghetti squash and chicken, or, making these chicken pesto stuffed sweet potatoes – you’re going to LOVE this pesto.

I tweaked the recipe just a touch this time around from my original after experimenting with it a bit.  I added lemon juice and used a variety of greens beyond just basil and spinach to see how it turned out.

Luckily, this pesto is forgiving and tastes great whether you use spinach, kale, or really any leafy green you can think of along with the ever-important basil.  The lemon blends with the nutritional yeast (yup, it’s Whole30 compliant) to create a “cheesy” flavor even though it’s completely dairy-free.

These chicken pesto stuffed sweet potatoes are seriously tasty, filling and easy to make!  A paleo and Whole30 compliant pesto is mixed with shredded chicken and tops perfectly baked sweet potatoes.  Great to make ahead of time and the leftovers save well!

I chose to use chicken that was already cooked for this recipe, but if you don’t have any pre-cooked chicken, I recommend using 1 lb of boneless skinless chicken breasts and baking at 400 with a little olive oil and sea salt.

This takes just about 20 mins and you can bake it alongside your sweet potatoes if you need to.  That said, you can cook your chicken however you want and it won’t affect the final flavor of the recipe at all.

One note – this recipe makes a lot of filling once you combine the chicken and all the pesto!  It should easily stuff 6 sweet potatoes if not more – you can save the leftovers and reuse however you like.  The chicken pesto mixture should be fine kept in the fridge in a container for up to 4 days.

These chicken pesto stuffed sweet potatoes are seriously tasty, filling and easy to make!  A paleo and Whole30 compliant pesto is mixed with shredded chicken and tops perfectly baked sweet potatoes.  Great to make ahead of time and the leftovers save well!

One of the best parts of this meal is that you can make both the sweet potatoes and chicken pesto mixture ahead of time and simply reheat and serve for a super quick weeknight dinner!  The leftovers also taste great, so it’s a perfect take-to-work lunch as well.

Oh, and how could I forget?!  This chicken pesto is surprisingly kid friendly, despite the fact that it’s green!  (Yup, my kids are wary of anything green.) It just might have something to do with it smelling/tasting like “pizza” though, at least according to the kiddos!

In any case, I know you’re going to enjoy these chicken pesto stuffed sweet potatoes – I hope you’re ready to cook and EAT – let’s go!

Chicken Pesto Stuffed Sweet Potatoes {Paleo, Whole30}

These chicken pesto stuffed sweet potatoes are seriously tasty, filling and easy to make!  A paleo and Whole30 compliant pesto is mixed with shredded chicken and tops perfectly baked sweet potatoes.

Chicken Pesto Stuffed Sweet Potatoes {Paleo, Whole30}

These chicken pesto stuffed sweet potatoes are seriously tasty, filling and easy to make!  A paleo and Whole30 compliant pesto is mixed with shredded chicken and tops perfectly baked sweet potatoes.  Great to make ahead of time and the leftovers save well!

Author: Michele Rosen
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Course: Dinner, Lunch
Cuisine: Paleo, Whole30
Servings: 6
Print this Recipe
Did you make this recipe?
Leave a review
4.61 from 56 votes

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

Instructions

  1. Bake Potatoes: Preheat your oven to 400 degrees. Coat sweet potatoes with a bit of coconut oil and sprinkle sea salt all over. Place on a parchment lined baking sheet and bake 60-70 mins until soft.
  2. Meanwhile, make the pesto. Combine walnuts, garlic, basil leaves, spinach, olive oil, lemon juice, nutritional yeast, and salt in a blender or food processor. Blend on high speed until a paste forms, scraping sides as needed.
  3. Combine shredded chicken and all the pesto in a large bowl. Once potatoes are ready, cut each one lengthwise and top generously with chicken pesto mixture. You can serve as is or return to oven for a few minutes to heat through. Enjoy!

Nutrition

Calories: 573kcal
Carbohydrates: 31g
Protein: 22g
Fat: 41g
Saturated Fat: 5g
Cholesterol: 54mg
Sodium: 567mg
Potassium: 836mg
Fiber: 6g
Sugar: 6g
Vitamin A: 20035IU
Vitamin C: 10.4mg
Calcium: 101mg
Iron: 2.6mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Pesto Chicken Stuffed Sweet Potatoes:

Want More Whole30 and Paleo Chicken Recipes? Try one of these!

Paleo Pesto Baked Chicken

Pesto Chicken Spaghetti Squash

One Pan Bacon Wrapped Chicken

Chicken Salad with Bacon and Scallions

Hot Buffalo Chicken Dip

Creamy Chicken Spinach Artichoke Dip

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Sharon says

    February 5, 2018 at 1:03 pm

    5 stars
    Absolutely delicious except I don’t care much for basil so I substituted my favorite green, fresh spinach. Now looking for the Facebook share button!

    Reply
  2. Jessica says

    February 7, 2018 at 12:23 pm

    5 stars
    Tried this the other day with some leftover roast chicken and it was really good.

    Reply
    • Michele says

      February 8, 2018 at 2:25 pm

      Awesome!

      Reply
  3. Lauren says

    February 7, 2018 at 2:42 pm

    5 stars
    So delicious! My favorite Whole30 recipe yet and an added bonus that my kids enjoyed it for dinner as well.

    Reply
    • Michele says

      February 8, 2018 at 11:29 am

      That’s awesome! Love hearing that the kids liked it too!

      Reply
  4. Rachael says

    February 8, 2018 at 10:56 pm

    Can’t wait to try this. Just curious- what makes a serving? And what part of the recipe do you think makes up the most calories/grams of fat?

    Reply
    • Michele says

      February 11, 2018 at 10:33 am

      One potato would be a serving, and however much pesto/chicken you want to top with!

      Reply
  5. Lorraine says

    February 10, 2018 at 9:21 am

    Can I make this a day ahead of time ?

    Reply
    • Michele says

      February 11, 2018 at 10:28 am

      Yup, that should be fine 🙂

      Reply
  6. Rachael says

    February 10, 2018 at 10:06 pm

    5 stars
    I’m allergic to walnuts, what other nut could I use?

    Reply
    • Michele says

      February 11, 2018 at 10:22 am

      I think pine nuts would be fine for this 🙂

      Reply
  7. Katie says

    February 12, 2018 at 8:48 am

    I cant wait to make these. I love pesto and they sound delicious. I am having a hard time finding basil this time of year. Is anybody else having trouble. I can find a tiny container of it but not near enough for the recipe unless i spent a ton of money on just basil. Thanks! By the way my husband and I just finished whole30 and your site was amazing! I love all your recipes!!

    Reply
    • Amy says

      March 10, 2018 at 1:34 pm

      I use cilantro. ☺

      Reply
  8. Lorraine says

    February 12, 2018 at 5:10 pm

    I’m wondering if I can leave out the nutritional yeast yeast and/or replace with cheese . Almost ready to make it ?

    Reply
  9. Maddi says

    February 12, 2018 at 9:28 pm

    5 stars
    THIS WAS SO DELICIOUS!!!!! I am obsessed! I ate it with spaghetti squash. Seriously. So good. And the chicken was perfectly juicy. I can’t wait to make it again!

    Reply
  10. Sarah says

    February 13, 2018 at 9:24 am

    Just curious to know if this would freeze well. Thanks!

    Reply
  11. Emily says

    February 14, 2018 at 11:20 pm

    5 stars
    Made this for my parents for Valentine’s day and they loved it! I only used 1/3 cup oil and it was delicious, paired very nicely with the sweet potato too. Thanks for a great recipe!

    Reply
    • Michele says

      February 16, 2018 at 4:20 pm

      Great! So happy you guys enjoyed!

      Reply
  12. Sarah Bast says

    February 17, 2018 at 4:40 pm

    5 stars
    Made this a week ago and loved it! I found bigger contIners of basil at Trader Joe’s…I bought two of them but only needed one.

    Reply
    • Michele says

      February 20, 2018 at 3:34 pm

      So glad you loved it!

      Reply
  13. MARIa says

    February 21, 2018 at 8:06 pm

    I found your website recently and I am in love with your recipes, they great.
    I made these potatoes tonight and my family loved them!

    Reply
    • Michele says

      February 23, 2018 at 10:29 am

      Oh that’s great to hear!

      Reply
  14. KateO says

    February 25, 2018 at 12:13 am

    5 stars
    This was AMAZING ❤️❤️❤️The chicken with the pesto was to die for! I will make more of that just to have for a salad or anything but this dish will be added to our weekly rotation. Soooooo good and easy to make too.

    Reply
    • Michele says

      March 4, 2018 at 5:31 pm

      Yay, thrilled you enjoyed it!

      Reply
  15. Amy says

    March 10, 2018 at 10:22 pm

    5 stars
    One of my new favorite recipes! I grill the chicken and make the pesto the night before and warm it up for dinner on busy nights or take for lunch! I want to try it on spaghetti squash next!

    Reply
    • Michele says

      March 13, 2018 at 3:20 pm

      That’s great to hear, sounds perfect!

      Reply
  16. Jen says

    March 14, 2018 at 9:35 pm

    Hi, great recipe, made it last night and loved it! Definitely a keeper.

    I was just wondering why this recipe has 41 grams of fat in 1 serving? It seems really high.

    Thanks!
    Jen

    Reply
    • Michele says

      March 15, 2018 at 8:54 am

      Hi! The fat would be due to the pesto – nuts + oil!

      Reply
  17. Nikki says

    March 19, 2018 at 9:57 am

    5 stars
    Can’t stop eating this!! Delicious!

    Reply
    • Michele says

      March 23, 2018 at 8:00 pm

      Yay! Glad you enjoyed!

      Reply
  18. Willa says

    April 3, 2018 at 10:26 pm

    5 stars
    Just made a version of this for dinner tonight it was so good. I used cashews, cilantro, kale, spinach and collard greens since that’s what I had. Delicious! I served it like you over yams and chicken. Will definitely be making this again.

    Reply
  19. Megan Claire says

    April 18, 2018 at 5:45 pm

    5 stars
    So good! Featured this recipe on my latest weekly meal plan. Check it out! https://www.mictomacro.com/blog/2018/2/26/weekly-meal-plan-rosemary-px2rc

    Reply
  20. Christine says

    May 2, 2018 at 1:16 am

    5 stars
    Made this last night the whole family loved it!

    Reply
  21. Vanya says

    August 21, 2018 at 2:13 am

    Why we need this nutrition yeast in? What it contribute to the meal?!…

    Reply
  22. Krista says

    October 17, 2018 at 7:53 pm

    5 stars
    It’s our favorite! I’m always searching for it! Have you tried it with any other nuts? Such as pecans…

    Reply
    • JoAnna says

      October 28, 2018 at 12:19 pm

      I just made the pesto with pecans! Delish!

      Reply
  23. JoAnna says

    October 28, 2018 at 12:11 pm

    5 stars
    I made the pesto as a part of my meal prep for this week. I used all kale after discovering that the basil in my planters had seen better days, and I subbed pecans for the walnuts because that’s what I had on hand. This might be the best pesto I’ve ever made or had!

    Reply
  24. Sarah Parker says

    November 24, 2018 at 9:08 am

    Can you make this with spaghetti squash instead of sweet potatoes? Would you double the sauce recipe?

    Reply
  25. Amy Johnson says

    January 8, 2019 at 12:54 pm

    My entire family loved this recipe and they can’t wait for me to make it again!! So amazingly delicious!!!

    Reply
  26. Steph says

    April 30, 2019 at 7:18 am

    I use a basil flavored olive oil with my spinach, gets the flavor and then you don’t need to remember the basil!

    Reply
  27. Ida says

    May 5, 2019 at 2:12 pm

    DE-LICIOUS❤️?

    Reply
  28. Nancy says

    July 12, 2019 at 5:54 am

    I just logged this recipe in My Fitness Pal and the calories is a LOT more than you have documented, over 200 calories more. Interested to know how you calculated the calories you documented per serve?

    Reply
  29. Jessica says

    July 17, 2019 at 2:18 am

    5 stars
    This recipe will 100% be a staple to our meal prep rotation! Thank you for the post! I added the Cajun spices to the chicken and zest from the lemon, as well bc why not?!

    Reply
  30. Shanna says

    July 27, 2019 at 5:16 pm

    5 stars
    This is a dish my whole family enjoyed! Colorful and tasty! Will make again.

    Reply
  31. Keri Campbell says

    August 2, 2019 at 11:36 am

    5 stars
    On day 5 of Whole 30…made this last night and it blew our taste buds out of the water!!! OMG! So good!!! One of those savory meals that you never want to end! Thank you!!

    Reply
  32. Suzanne says

    August 6, 2019 at 9:49 pm

    I am not a huge fan of sweet potatoes, but my mouth waters at the idea of regular potatoes in replace for this recipe!

    Reply
  33. Sara Bresette says

    August 16, 2019 at 1:07 pm

    Is the yeast essential to the pesto, or could I skip it?

    Reply
    • Michele says

      August 20, 2019 at 10:00 am

      You can skip it, it’s just for extra flavor.

      Reply
  34. Kenzie says

    August 26, 2019 at 11:49 am

    Can I substitute a different seed for the walnut? Allergic to nuts.

    Reply
  35. Grace says

    September 18, 2019 at 11:18 pm

    4 stars
    This was great! The pesto was delicious. I really like the spinach-basil mix up and the use of walnuts instead of the typical pine nuts for pesto. I went on the heavier side with the lemon juice (2TBSP) which really brightened up the flavors. My 9 year old loved it! I used only half the pesto for the amount of chicken the recipe called for – 1 used 1lb of uncooked chicken breast, and would use 2lb next time! I will definitely make this again. Thank you!

    Reply
  36. Kathy Campbell says

    October 22, 2019 at 9:51 pm

    5 stars
    OMG!! This was amazing! And so easy. Best pesto ever!!

    Reply
  37. Justine says

    November 3, 2019 at 10:16 pm

    Is there a vegetarian option for this recipe?

    Reply
  38. Angela Prior says

    November 20, 2019 at 3:33 pm

    5 stars
    Love this but I’ve made it a lazy day recipe. One pot of good quality fresh pesto, one chicken breast. 2 sweet potatoes. I simmer the breast lightly in water 20 mins. One day soon I will make the walnut pesto! It gets 5 stars anyway.

    Reply
  39. Stacey says

    May 11, 2020 at 11:45 am

    5 stars
    Love this! It turned out so well!

    Reply
  40. Sara Beth says

    May 11, 2020 at 8:09 pm

    5 stars
    Made this recipe exactly as recommended (but minus the nutritional yeast) and wow…the pesto was amazing! Will definitely be making again.

    Reply
  41. NURI rose rivera says

    August 9, 2020 at 10:41 am

    I’m cooking for a client that is can’t have nuts, dairy, citrus, coconut, soy…what would you suggest for the lemon and the walnuts? I was thinking I could just leave the nuts out and add a little vinegar for the acid?

    Reply
  42. Alimuhamad says

    August 20, 2020 at 7:51 am

    Such a good recipe.

    Reply
  43. MandyMore21 says

    August 21, 2020 at 8:36 am

    Your site and articles about food help me to spend some time while I’m staying at home and working on my essay ( btw I use it when I have no time https://uk.edubirdie.com/thesis-writing ) .It’s hard for me to find some spare time but sometimes I try to cook something and it makes me happier.

    Reply
  44. Courtney says

    August 28, 2020 at 7:21 pm

    I’m allergic to walnuts, will the pesto taste the same without the walnuts?

    Reply
  45. Megan says

    September 21, 2020 at 10:15 am

    5 stars
    This is one of my family’s favorite meals! And the pesto is perfect. I could put it on everything.

    Reply
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  48. Gabriela Eisenberg says

    October 21, 2020 at 11:25 pm

    5 stars
    This was fairly easy and delish. I left out the yeast – I think it’s ok for Paleo. My son and his wife were over for dinner and they follow Paleo. I don’t often, rarely maybe even never, have made pesto but I do love pesto, and they was yummy. Couldn’t tell it was not your typical pesto and love that it’s dairy free. I’d like to know how to more accurately measure Spinach and Basil.

    Reply
  49. Rashmi Mistry says

    February 8, 2021 at 4:19 pm

    5 stars
    Amazing receipe made this today and was absolutely delicious and super healthy!!

    Reply
  50. Alana says

    February 18, 2021 at 2:08 pm

    5 stars
    I made this for my family last night and it was a huge hit! I’m hoping to make it again in a few days for my sister’s family but she’s allergic to walnuts. Is there a good substitute or do you recommend just omitting it? Thanks!

    Reply
  51. Aarohi says

    February 22, 2021 at 2:23 am

    Informative and effective blog written .bsc 1st year time table I enjoyed your shared blog…

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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