1. Preheat oven to 350°F and scrub the outside of the sweet potato to clean it.
2. Using a fork, jab holes in the sweet potato, rub it in ½ a teaspoon of coconut oil, season with salt and pepper, and then wrap in foil to bake for 40 to 45 minutes.
3. While the potato bakes, marinate the chicken breast pieces by putting them in a Ziploc bag, along with the remaining coconut oil, taco seasoning, chili powder, salt, and pepper, and let rest for 30 minutes.
4. While the potato bakes and the chicken marinates, prep other ingredients by grating cheese, slicing veggies, and chopping cilantro.
5. Once the chicken pieces are marinated, place them in a hot skillet and cook for 4 to 5 minutes per side.
6. Once the chicken pieces are cooked, remove them from the skillet and let rest.
7. Once the potato is baked, remove it from the oven, open the foil, and let it cool for 3 to 5 minutes.
8. Once the potato is cooled, cut it in half, and then top it with the cooked chicken, beans, veggies, cheese, and cilantro, then serve, and enjoy!
