Crispy Sweet Potatowith Grilled Chicken and Avocado

Preheat the oven to 425°F (425°F) and position a rack in the middle of the oven.

Line a baking sheet with parchment paper or lightly grease it.

Place the sweet potato rounds on the prepared sheet, brush both sides with olive oil, and season evenly with salt and black pepper.

Bake for 20–25 minutes, turning the rounds once halfway through, until the edges are golden and the centers are tender and caramelized.

While the sweet potatoes are baking, heat a grill pan or outdoor grill to medium‑high heat.

Season the chicken breast with a little salt and pepper, then grill for about 6–7 minutes per side, or until the internal temperature reaches 165°F (165°F). Let rest 5 minutes before slicing into strips.

Remove the sweet potatoes from the oven; arrange each round on a serving plate.

Top each sweet potato round with a strip of grilled chicken, a slice of avocado, a spoonful of pico de gallo, a drizzle of cottage cheese, and a sprinkle of grated Parmesan.

Add a pinch of red pepper flakes over each assembled round for heat.

Return the assembled plates to the oven for an additional 5 minutes, just until the cheeses melt and become lightly bubbly.

Remove from the oven, let cool briefly (2–3 minutes), then serve immediately, optionally accompanied by a side of fresh mixed greens.

Enjoy your crispy sweet potato with grilled chicken and avocado while hot.