Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • 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.
  • 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!