If there was a mascot for Paleo comfort food, this recipe might just be it.
Let’s be honest – pesto is downright delicious. It’s fresh, satisfyingly fatty, and oh-so-garlicky. Traditional pesto recipes call for cheese. Fortunately, for all of us reading this blog, we don’t *need* cheese to make a delicious pesto.
Since dairy is not considered paleo-friendly, we might not be able to eat pesto out at a restaurant if we follow the paleo guidelines strictly. But we can make a downright delicious version right at home – without the cheese.
Yay!
Our version is as simple as you can get – basil leaves, walnuts, garlic, and olive oil. To be honest, if you’re a garlic lover like myself, you might want to add an extra garlic clove (or 5, no judgement) to kick up the flavor even more.
Zap all of that in the food processor – and voila. An easy, healthy, super simple pesto. It’s beautiful, isn’t it?
Next – all you’ll do is smother all that pesto over your cooked, shredded chicken breast.
Split open your cooked sweet potatoes, pile the pesto chicken on top, and gobble it up.
I’m serious – this is the perfect lunch or dinner. Heck, I’d even eat it for breakfast. But what do I know? I’m kind of a weirdo like that.
Enjoy 🙂
Pesto Chicken Stuffed Chicken Breasts
Ingredients
- 2 medium sweet potatoes
- 1/2 cup packed basil leaves
- 1 clove garlic
- 1/4 cup walnuts
- 1/4 cup olive oil
- 2 cups cooked and shredded chicken
- sea salt to taste
- fresh ground pepper to taste
Instructions
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Preheat oven to 400 degrees F.
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Put the potatoes on a sheet pan and bake for 30 minutes. Remove from oven, prick with a fork and continue baking another 30 minutes or so, until a knife slides into the potatoes with no resistance. Remove and let cool slightly.
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While potatoes are baking, combine the basil, garlic, walnuts, and oil in a blender or food processor and pulse until blended.
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Transfer to a bowl and add a pinch of salt and pepper, and add the chicken. Mix well.
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Split the potatoes open and stuff with the chicken mixture.
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Serve immediately.