Bake the sweet potatoes

• Halve the sweet potatoes lengthwise and rub the cut sides with olive oil and salt.
• Place them cut side down on a baking tray.
• Bake until the cut side is crispy and caramelized and the flesh is tender.

Grill the chicken

• Season the chicken breast and grill until cooked through.
• Let it rest, then slice it.

Load the sweet potatoes

• Fluff the baked sweet potato flesh slightly.
• Top with the sliced chicken, avocado, pico de gallo, cottage cheese and grated parmesan.
• Finish with red pepper flakes and serve.