Pesto Chicken Stuffed Sweet Potato
Ingredients
Meal
- 1 pound skinless chicken breast
- 2 whole sweet potatoes medium size
- salt and pepper to taste, for chicken
- 2 tsp olive oil for cooking
Pesto
- 1/2 cup olive oil
- 1 large handful fresh basil leaves about 2 heaping cups
- 1 clove garlic
- 1/4 cup walnuts
Servings: servings
Instructions
- First, prep the pesto. Add basil, 1/3 cup olive oil, walnuts, garlic, and salt & pepper to a blender. Blend until smooth. Set aside.
- Individually wrap sweet potatoes tightly with plastic wrap. It should completely cover the sweet potato for steaming. Place both sweet potatoes in the microwave for 6 minutes or until soft.
- While potatoes are cooking, heat olive oil on medium heat in a large stove-top pan. Season chicken with salt and pepper. Cook chicken until done, about 8-10 minutes each side. Let chicken rest.
- Remove potatoes from microwave and let cool before handling. Remove plastic wrap.
- While potatoes cool, shred chicken with forks. Mix in pesto.
- To assemble, slice sweet potatoes longways. Cut about 3/4 through the sweet potato. Do not cut totally in half. Place chicken inside the sweet potato. Mangia!
- Save extra pesto in an airtight glass container. It may brown on top due to the air discoloring the basil - but no fear, it's still perfectly fine.