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2 medium/large sweet potato (cubed)

2 teaspoon olive or avocado oil

1 pound chicken breast

1 cup cottage cheese (I like good culture)

2 avocado (chopped, I prefer half Advocado per serving size)

4 teaspoons hot honey

Hot sauce (if desired)

Pickled onions

Hot and sweet jalapeños

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Chicken Seasoning

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder (if you’re not adding chopped onion to recipe)

½ teaspoon paprika (or smoked paprika)

½ teaspoon oregano

½ teaspoon kosher salt

¼ teaspoon black pepper

Pinch of red pepper flakes or cayenne pepper (optional)

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Cubed Sweet Potato

1. Preheat the oven to 400°F. Toss cubed sweet potatoes with oil, salt, pepper and garlic powder. Spread evenly on a baking sheet and roast for 20 minutes, flipping halfway through. You can also cook these in your air fryer.

Baked Sweet Potato

1. Preheat the oven to 425°F

2. Use a fork to poke holes into the sweet potatoes, set them in a glass 9”x13” baking dish, and roast for 80-90minutes, or until puffed up and soft inside when pierced with a fork.

3. Split open, butter and place back in the oven for 5 minutes if desired

Chicken Breast

1. While the sweet potatoes cook, Cut chicken breast into bite size pieces or fajita style.

2. Add to bowl, coat with olive oil and add chicken seasoning

3. Heat a skillet over medium heat. Add chicken, breaking it apart with a spatula. Cook until there is no more pink or the internal temp is 165F.

4. Divide roasted sweet potatoes between four bowls. Top with cooked chicken breast, then spoon cottage cheese over each bowl. Add avocado, hot sauce and a drizzle with hot honey and enjoy!