Chicken and Walnut Pesto Stuffed Sweet Potatoes

Instructions

1. 1

   Choose four sweet potatoes weighing about 300 g each. Scrub them, pat dry and pierce each several times with a fork.

2. 2

   Place two potatoes apart on a 28–30 cm microwave-safe, nonmetal plate. Microwave uncovered at 1000 W on high for 12–14 minutes, turning halfway through, until a knife slides easily through their centers. Transfer to a serving plate and let stand for at least 3 minutes while you microwave the remaining two potatoes in the same way.

3. 3

   While the potatoes cook, peel the garlic and rinse and dry the basil and spinach. Blend the walnuts, garlic, basil, spinach, olive oil, lemon juice and salt into a thick pesto, stopping to scrape down the blender as needed.

4. 4

   Keep the chicken breast refrigerated until needed. Once the second potato batch finishes, let those potatoes stand for at least 3 minutes while you cook the chicken.

5. 5

   Put the chicken breast and all 30 ml water in a 2-liter microwave-safe, nonmetal bowl. Cover with a vented microwave-safe lid and microwave at 1000 W on high for 5 minutes. Turn the chicken, then microwave for another 4–6 minutes, or in additional 30-second bursts, until a food thermometer reads 74°C/165°F in several places. Leave covered for 3 minutes, then shred it.

6. 6

   Stir all the pesto into the hot chicken. Cut each potato open lengthwise without cutting through the base, gently loosen the flesh with a fork, and divide the chicken filling evenly among the four potatoes. Serve immediately.