Chicken and Sweet Potato Nachos with Avocado & Lime

Preheat the oven to 200 degrees. Toss the thinly sliced sweet potatoes with half the olive oil, a dash of chilli powder, half the garlic and onion powder, half the paprika, and a pinch of salt. Spread them in a single layer on a baking sheet.

Bake the sweet potatoes for 20-25 minutes until crispy and golden brown. Flip halfway through to ensure even cooking.

While the sweet potatoes are baking, heat a skillet over medium-high heat.

Add the remaining olive oil, chopped chicken breast, sliced red onion to the skillet. Season with the remaining garlic and onion powder, the rest of the chilli powder, and the remaining paprika. Cook until the chicken is golden and the onions are translucent.

Add the sliced button mushrooms, red capsicum, and chopped tomatoes to the skillet. Cook for an additional 5-7 minutes until the vegetables are tender and the tomatoes begin to break down.

Mash the chopped avocado in a small bowl with a fork, mixing in half of the lime juice and a pinch of salt to make a simple guacamole.

Assemble the nachos by layering the crispy sweet potatoes on a large platter. Top with the hot chicken and vegetable mixture from the skillet.

Add the pickled jalapenos over the top. Spoon dollops of the guacamole across the nachos.

Garnish with sliced spring onions and drizzle the remaining lime juice over everything. Serve immediately.