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Chicken Pesto Stuffed Sweet Potatoes

You are here: Home / Autoimmune / Chicken Pesto Stuffed Sweet Potatoes

Chicken Pesto Stuffed Sweet Potatoes

January 16, 2021January 13, 2021by Lucy Rose Clinicin Autoimmune, RecipesTags AIP, diet, food, healthy eating, meals, nutrition, Paleo, recipe

This easy recipe is so versatile and soooo tasty! AIP, Paleo, GF and DF.

Enjoy!

INGREDIENTS

  • 5 cloves garlic
  • 3 cups basil Fresh
  • 2 cups coriander leaves or other leafy green
  • 2/3 cup olive oil extra virgin
  • 2 tbsp fresh lemon juice
  • 2 tbsp nutritional yeast
  • 1 tsp salt – Himalayan or Celtic
  • 3 cup cooked shredded chicken breast
  • 6 sweet potatoes small-medium in size
  • 1 tbsp coconut oil for baking

INSTRUCTIONS 

  • Preheat your oven to 200 degrees C. Coat sweet potatoes with a bit of coconut oil and sprinkle sea salt all over. Place on a baking tray lined with baking paper and bake 60-70 mins until soft.
  • Pesto! Combine 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. When potatoes are soft, 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.
  • Serve with a crisp salad!

NUTRITION

Calories: 561kcalCarbohydrates: 48gProtein: 23gFat: 31gSaturated Fat: 7gCholesterol: 53mgSodium: 181mgPotassium: 1045mgFiber: 8gSugar: 10gVitamin A: 33084IUVitamin C: 12mgCalcium: 106mgIron: 3mg

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Lucy Rose Clinic

Naturopath and writer for The Lucy Rose Clinic.

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