chicken pesto sweet potatoes

Prep Time: 10 min [5 for pesto]

Cook Time: 8-10 min (chicken via Instant Pot) + 15 min (sweet potato via Instant Pot)


  • 1/2 cup organic, raw walnuts 
  • 4-5 cloves garlic
  • 2 cups organic spinach kale, or other dark leafy greens [ideally fresh but can sub in frozen]
  • 2/3 cup olive oil [or avocado oil]
  • 1 1/2-2 TBSP fresh lemon juice
  • 2 TBSP nutritional yeast [packed with iron!]
  • 3/4 tsp iodized sea salt, or to taste
  • 1-2 cups fresh basil leaves 
  • 2-3 cups cooked shredded chicken breast or about 1 lb uncooked
  • 3-4 medium sweet potatoes
  • Coconut oil and salt for baking


Bake Potatoes via Instant Pot - High Pressure, 15 min [be sure to add some water to the bottom of the pot and ideally use a steam basket or wire rack]

  • Bake Potatoes via Oven - Preheat 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.
For 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.
  • Cook the Chicken via Oven - Bake at 400 with a little olive oil and sea salt for 20 minutes [or more, depending on the thickness of the chicken]
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 also freeze this one and reheat later to enjoy!
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