Sweet Potato and Chicken Tacos with Avocado Spread
- 1 Chicken breast
- 1 Sweet potato
- 4-6 Tortilla
- 1 Avocado (small)
- 3 tbsp Olive oil
- .5 cup Yogurt (plain)
- 1 Lime juice
- 3 tsp Garlic powder
- 1 tbsp Chili powder
- .5 tsp Chili powder
- .5 tsp Ground cumin
- .25 tsp Onion powder
Cut chicken breast up into 1 inch cubes.
In a medium bowl whisk together 2 Tbsp olive oil, 2 tsp garlic powder, 1 tbsp chili powder, cumin, onion powder, and salt. Add chicken and toss to coat. Let cool for 15 minutes.
Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
Dice sweet potato and coat with olive oil, chili powder, salt and pepper. Spread onto baking sheet and roast for 20 minutes or until golden brown.
Make avocado spread by combining avocado, plain yogurt, 1 tsp garlic powder, and lime juice in a food processor. (Opt. pinch of salt and pepper) Pulse until smooth. Chill until ready.
Heat skillet with 1 tbsp olive oil and cook chicken over medium until cooked through. 8-12 minutes.
Assemble by spreading avocado spread on tortilla shells, add chicken and sweet potatoes. Add any optional ingredients to your preference such as cilantro or black beans. Enjoy!