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+ servings

Sweet Potato Nachos With Shredded Chicken

Servings 2 people
Author Rachael DeVaux


  • 1 large organic chicken breast
  • 1 large sweet potato
  • 1 roma tomato, diced
  • 1 avocado
  • 1 can organic black beans (drained and rinsed)
  • 1/3 cup fresh cilantro, chopped
  • 1/4 cup cheese of choice (I like goat cheese)
  • 1 lime


  • Preheat oven to 425 degrees F.
  • Slice sweet potato into 1/4-1/8 inch rounds and toss very *lightly with avocado or olive oil. Season with spices of choice: pink salt, pepper, chili powder, cumin, etc. and lay flat on baking sheet. Bake for 40 minutes, flipping towards the end.
  • Make shredded chicken while sweet potato cooks. Bring a large pot of water to a boil. Add chicken breast and a pinch of salt and cover to let cook for 15-20 minutes, or until fully cooked through. Once done, remove chicken breast and pull apart using two forks.
  • Once sweet potato rounds are done baking, remove and top with shredded chicken, black beans, goat cheese, cilantro and salt and pepper. Place back in the oven on BROIL to heat for an additional 5-7 minutes.
  • Remove and top with diced avocado, tomato and fresh lime juice. Enjoy!