Step 1

Preheat oven to 400˚F (200˚C).

Step 2

Evenly slice sweet potatoes into rounds.

Step 3

In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.

Step 4

Lay rounds flat on a parchment-lined baking sheet and set aside.

Step 5

On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.

Step 6

Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.

Step 7

Allow both to cool. Then, shred the chicken using two forks.

Step 8

Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.

Step 9

Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.

Step 10

Enjoy!