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Pesto Chicken Stuffed Sweet Potatoes

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Well its officially Summer down here and that means the dreaded bathing suit will be worn all weekend. Time to shred off those quarantine pounds by working out and eating healthy. BUT- just because you eat healthy doesn’t mean it has to taste healthy. This light, lemony, DELICIOUS homemade pesto has so much flavor you won’t even crave the carbs. Don’t believe me? Give it a try!

Ingredients

Pesto:

4 cups basil leaves

1/3 cup pine nuts

1/2 cup grated Parmesan

Zest from 1 lemon

Juice from 1/2 lemon

4 cloves garlic

Salt

Pepper

1/3 cup olive oil

Cooked Sweet Potatoes

1 rotisserie chicken, shredded

Instructions

The first thing you want to do is cook your sweet potatoes. I like to bake mine at 350 degrees F for about an hour or until a knife pierces through easily

Now it’s time to make your pesto. In a blender or food processor add in the basil, pine nuts, Parmesan, minced garlic, lemon zest, lemon juice, salt, and pepper

Turn it on while you slowly add in the olive oil. Puree until smooth

Once the pesto is made and the sweet potatoes are cooked it’s time to assemble. Cut a long cut in the middle and open up the sweet potato slightly. Season the sweet potato with salt and pepper

In a bowl add in the shredded chicken. I’d say about 1 cup shredded chicken for each potato so the amount depends on how much you’re making

To the chicken add enough pesto to lightly coat it all. Add the pesto chicken to the sweet potatoes and sprinkle the top with more Parmesan and that’s it! SO easy and fulfilling