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
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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.
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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.
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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