Garlic Chicken Potatoes

Cut the chicken breast into chunky strips. Using a fork, stab the strips all over.
In a bowl, add the chicken breast, 10g of the Parmesan cheese (half), freshly grated garlic cloves, salt, black pepper, and oregano.
Use your hands to rub the seasonings into the chicken.
Marinate for a minimum of 1 hour.
Preheat the oven to 200°C.
Cut the sweet potato in half and score a line halfway through the flesh on each half. Season the flesh with a pinch of salt and black pepper.
Place the sweet potato halves face down on baking paper and bake for 40 minutes, or until cooked through.
While the sweet potato bakes...
Cut the mozzarella into small pieces, add a pinch of salt, and set aside.
Water will be released from the mozerella, drain off the excess liquid.
Air fry the chicken strips for 16–20 minutes in total. Halfway through, flip them over.
Be careful not to overcook the chicken; you want it to stay juicy.
Separate the liquid released from the chicken.
Serve the sweet potatoes with the fresh mozzerella and chicken pieces, drizzle the garlic sauce over it.
Enjoy.
An alternative: Cut up half the cooked chicken strips and add them to a salad, e.g. lettuce and cucumber, with the leftover garlic sauce. Serve alongside the stuffed sweet potatoes.