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First, cook your sweet potatoes. Preheat your oven to 400 F and coat halved sweet potato slices with avocado oil. Place them face down on a parchment lined baking pan and poke small holes in the top with a knife. Roast for 30-45 minutes until soft and cooked through.
While sweet potatoes are cooking, cook and shred chicken breast if needed by placing chicken breast in a stove-top pan, covering with an inch of water and bringing to a boil, then reducing to a simmer for about 15 minutes, until the internal temp is 165 F.
Next, make your pistachio pesto by adding all ingredients into a food processor and mixing until well-combined.
Toss your shredded chicken with the pesto mixture and set aside.
Once sweet potatoes are done cooking, remove from oven and generously top with the shredded chicken/pesto mixture, sprinkling goat cheese on top. Place back in the oven and roast an additional 5-10 minutes or broil for 2-5 minutes, until chicken is warmed through and goat cheese is melted.
Remove from oven and option to top with more sea salt, pepper, red pepper flakes, lemon, olive oil and fresh arugula.