Pesto Chicken Stuffed Sweet Potatoes
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
