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Chicken & Pesto Stuffed Sweet Potatoes

By Kristin Harris October 28, 2020

Chicken & Pesto Stuffed Sweet Potato Recipe

Serves 2

Ingredients:

  • 2 large sweet potatoes, scrubbed
  • 2 tsp olive oil, ghee or coconut oil
  • 1 cup organic cherry tomatoes, halved
  • 4 tsp ghee
  • 1 tsp Celtic gray sea salt
  • 2 cups chopped, cooked chicken
  • 2 large tbs pesto (I like local Bolani Basil Pesto from Modesto Farmer’s Market)

Directions:

  1. Preheat oven to 425F. Line a baking sheet with foil.
  2. Pierce sweet potatoes several times with knife and place on a baking sheet.
  3. Bake 45 to 50 minutes, until soft and tender.
  4. While sweet potatoes bake, heat oil in a skillet over high.
  5. Add tomatoes and cook 1 to 2 minutes per side, until browned.
  6. Slice each cooked sweet potato in half lengthwise.
  7. Mash 2 tsp. of ghee into each sweet potato half and sprinkle each with 1/4 tsp of sea salt.
  8. Divide chicken, pesto and tomatoes equally among sweet potato halves.
  9. Bon appetit! Enjoy Chicken & Pesto Stuffed Sweet Potatoes!

Inspired by The Whole Smiths Real Food Every Day

Chicken & Pesto Stuffed Sweet Potato Recipe

 

Filed Under: Recipes

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