Baked Sweet Potato with Chicken and Guacamole

Preheat your oven to 200°C (392°F).

Slice the sweet potato into two equal halves lengthwise.

Drizzle the cut sides of the sweet potato halves with 1 tablespoon of olive oil.

Season the sweet potato halves with salt and black pepper.

Place the sweet potato halves on a baking tray cut-side up.

Bake for 45 minutes, or until they are tender and cooked through.

Mash the avocado in a bowl.

Dice the onion and finely cut the cherry tomatoes.

Press the garlic clove.

Juice the lemon half.

Mix the diced onion, finely cut cherry tomatoes, pressed garlic clove, lemon juice, 1 tablespoon of olive oil, a pinch of salt, and black pepper into the mashed avocado.

Place the guacamole in the fridge to chill while you prepare the chicken.

Cut 500 grams of chicken breast into bite-sized pieces.

Prepare the meat sauce mix with water according to the package instructions.

Melt 1 tablespoon of butter in a skillet over medium-high heat.

Add the bite-sized chicken pieces to the skillet.

Season the chicken with salt, black pepper, and 1 teaspoon of garlic powder.

Cook the chicken until browned and cooked through.

Pour the prepared meat sauce into the skillet.

Stir well to combine the meat sauce with the chicken.

Add 100 grams of shredded cheese to the skillet.

Stir until the cheese is melted throughout the chicken mixture.

Once the sweet potatoes are finished baking, transfer the hot halves to serving plates.

Spoon the hot cheesy chicken and meat sauce directly over the sweet potato halves.

Top each half with a generous scoop of the chilled guacamole from the fridge.