Pesto Chicken Stuffed Sweet Potatoes
Pesto Chicken Stuffed Sweet Potatoes are insanely delicious and easy to make. Creamy, flavor-packed shredded pesto chicken is stuffed into baked sweet potatoes and topped with crispy quinoa.
Servings: 8
Calories: 248kcal
Ingredients
- 3 boneless chicken breasts
- 3/4 cup Filippo Berio Classic Pesto (about 1 jar)
- 2 tablespoons light mayonnaise
- 4 large sweet potatoes
- 1/4 cup quinoa
- 1/4 cup cherry tomatoes, quartered
- 2 tablespoons fresh chives, finely chopped
- 1 sweet onion, sliced into 1 inch rounds
- salt and pepper
- olive oil
Instructions
Pesto Chicken
- Line the slow cooker with the onion and place the chicken on top. Then spread 2 tablespoons of pesto over each chicken breast. Cook on high for 2.5 hours.
- Drain the liquid from the slow cooker and shred the chicken using two forks. Mix in the remaining pesto and mayonnaise.
Sweet Potatoes
- Preheat the oven to 400 F. While the chicken is cooking, poke a few holes around the sweet potatoes with a fork or a sharp knife. Place them on a foiled baking sheet and bake for 45-60 minutes or until you can easily pierce a fork through the skin. Greasing the baking sheet will make it easier to lift the sweet potatoes off once they finish cooking.
- Remove the sweet potatoes from the oven, allow them to cool, then slice in half lengthwise with a sharp knife. Scoop out part of the sweet potato flesh with a spoon. If the center is still firm, place them back in the oven for an additional 10 minutes or until you can easily scoop out the inside with a spoon.
Crispy Quinoa
- While the sweet potatoes and chicken are cooking, cook the quinoa according to the package instructions. Season with salt and pepper to taste.
- Heat a medium sized non-stick pan with 1 tablespoon of olive oil on medium heat and pat the quinoa down in a flat layer across the whole pan. Allow it to cook for 3-4 minutes, then toss it around, pat down again, and cook for an additional 3-4 minutes or until golden brown. Don't touch the quinoa while it's "crisping" or it won't get crispy! You can lift up small sections to check for browning.
Assembly
- Place the shredded chicken inside the sweet potatoes, then top with tomatoes, crispy quinoa, and chives.
Nutrition
Calories: 248kcal | Carbohydrates: 19g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 334mg | Potassium: 358mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9781IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 1mg