Preheat oven to 400 degrees F. Pierce each sweet potato all over with a fork.
Spray baking sheet with cooking spray or line with parchment paper and place sweet potatoes on sheet. Bake for 50-60min until soft.
Meanwhile, prepare a batch of pesto according to recipe directions or sub in store-bought pesto. Mix with the shredded chicken until evenly distributed.
Once the sweet potatoes are cooked, cut in half lengthwise and use a fork to slightly mash the inside of the potato, leaving the skin intact. Sprinkle with a dash of salt and pepper, if desired.
Top each potato half with the pesto chicken and season to taste. Serve immediately.
* For this recipe, you can make this homemade pesto (which I highly recommend) or sub in one cup store-bought pesto
*You can make the shredded chicken in a crockpot, instant pot or by boiling chicken breasts in water over the stove and shredded using two forks. Or for a super convenient meal, use a rotisserie chicken!
Calories: 418kcal | Carbohydrates: 32g | Protein: 22g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 215mg | Fiber: 4g | Sugar: 6g