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Chicken Pesto Stuffed Sweet Potatoes {Paleo, Whole30}


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 oil1

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

we found these amazing potatoes at


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!


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